Best Capicola Wrapped Chicken Breasts Recipes

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA

Stuffed Chicken with Margherita® Capicola image

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

Provided by Margherita Meats

Categories Trusted Brands: Recipes and Tips Margherita® Meats

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1609.9 mg, Sugar 4 g

CHICKEN CAPICOLA IN WHITE WINE AND BUTTER SAUCE

Chicken Capicola in White Wine and Butter Sauce image

An easy yet impressive entrée, Chicken with Capicola in White Wine & Butter Sauce is perfect for either a weeknight dinner or weekend dinner party.

Provided by amycaseycooks

Categories entree

Time 30m

Number Of Ingredients 10

Ingredients

8 thin chicken cutlets, about 3 oz each
Kosher salt and pepper
8 thin slices of capicola
1/4 cup all purpose flour
2 tablespoons extra virgin olive oil, divided
3 tablespoons salted butter, divided
1 cup Chardonnay
Juice of ¼ lemon
2 tablespoons chopped fresh parsley
2 to 3 tablespoons of freshly shredded Parmesan cheese

Steps:

Place the chicken on a cutting board and season with both sides with kosher salt and pepper. Place 1 slice of capicola on top of each piece of chicken. Press down lightly.
Place about ¼ cup of flour in a large shallow plate. Dredge both sides of the chicken in the flour and set aside.
Heat a large saute pan over medium heat. Add 1 tablespoon each of olive oil and butter. When the butter has melted and is shimmering, add chicken to pan with the capicola side down. Make sure not to crowd the pan. If necessary, saute the chicken in 2 batches adding more olive oil and butter if needed. Saute the chicken for 2 to 3 minutes per side or until golden brown and just cooked through. Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
Turn the heat up to medium high under the same saute pan. Add 1 cup of Chardonnay. Scrap up any bits on the bottom of the pan. Bring the wine to a gentle boil can cook for 3 to 4 minutes. The wine should be reduced by about ¼. Stir occasionally.
Add the juice of ¼ lemon. Turn the heat to low and add 2 tablespoons of butter. Stir the sauce until the butter has melted and is incorporated. Season to taste with salt and pepper.
Return the chicken to the pan and coat with the sauce. Cover and let simmer for 3 to 4 minutes.
To serve, remove the chicken from the pan and drizzle the sauce over the top. Sprinkle with chopped fresh parsley and the Parmesan cheese.

Nutrition Facts : ServingSize 2 chicken cutlets, Calories 455 calories, Sugar 1.2 g, Sodium 434 mg, Fat 18.1 g, SaturatedFat 3.2 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 0.2 g, Protein 46.7 g, Cholesterol 146 mg