Stuffed Chicken with Margherita Capicola Recipe

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.