Stuffed Chicken with Margherita® Capicola


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

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 servings


  • 8 skinless, boneless chicken breast halves

  • 16 slices Margherita® Capicola

  • 16 slices fontina cheese

  • 4 portobello mushrooms, sliced

  • 8 toothpicks (to hold chicken cutlets together)

  • 1 cup all-purpose flour for dredging

  • ½ cup vegetable oil for frying

  • 1 tablespoon unsalted butter

  • ¼ cup white wine

  • 1 cup chicken broth

  • 2 tablespoons parsley

  • Salt and pepper to taste


  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
78g Fat
34g Carbs
89g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1207
% Daily Value *
Total Fat 78g 100%
Saturated Fat 32g 158%
Cholesterol 287mg 96%
Sodium 1610mg 70%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 89g
Vitamin C 3mg 13%
Calcium 662mg 51%
Iron 4mg 22%
Potassium 955mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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