- 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
- 1/2 cup vegetable oil for frying
- 1 tablespoon unsalted butter
- 1/4 cup white wine
- 1 cup chicken broth
- 2 tablespoons parsley
- Salt and pepper to taste
- 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.