Stuffed Chicken With Margherita® Capicola

• 8 skinless, boneless chicken breast halves
• 16 slices Margherita(R) 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

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.

skinless, fontina cheese, portobello mushrooms, toothpicks, flour, vegetable oil, unsalted butter, white wine, chicken broth, parsley, salt

Taken from www.allrecipes.com/recipe/235118/stuffed-chicken-with-margherita-capicola/ (may not work)