Shelly's Recipe

STUFFED CHICKEN WITH CAPICOLA

Category: Chicken

8 boneless chicken breast halves
16 slices capicola
16 slices fontina cheese
4 portobello mushrooms, sliced
8 toothpicks (use to hold chicken cutlets together)
1 cup all purpose flour (use to dredge chicken)
1/2 cup oil (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 flour. 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. Serves 4