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Ingredients

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

Nutrition Info

1206.9 calories carbohydrate: 33.8 g cholesterol: 286.6 mg fat: 77.9 g fiber: 2.6 g protein: 89.3 g saturatedFat: 31.6 g servingSize: - sodium: 1609.9 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Butterfly the chicken breast so you are creating a pocket.
Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
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.
Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
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.

4 servings

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