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Stuffed Chicken with Margherita® Capicola

Rated as 5 out of 5 Stars

"Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce."
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Ingredients

40 m servings 1207 cals
Original recipe yields 4 servings

Directions

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  1. Butterfly the chicken breast so you are creating a pocket.
  2. Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
  3. Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
  4. Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
  5. Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

Nutrition Facts


Per Serving: 1207 calories; 77.9 g fat; 33.8 g carbohydrates; 89.3 g protein; 287 mg cholesterol; 1610 mg sodium. Full nutrition

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Reviews

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No changes and yes I will make it again

Amazing.... Amazing...Amazing!!!! Made just as the recipe calls for. Great blend of flavors!!