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Margherita® Capicola Chicken Cordon Romanello

prep time: 10 minutes

total time: 35-45 minutes

Makes: 4 servings

Lightly breaded chicken, capicola ham slices, fettuccini and gruyere cheese come together in perfect harmony to create an unforgettable taste experience.


  • 1 pound chicken tenderloin
  • 8 ounces Margherita® hot capicola ham slices (cut into 6-8 thin strips each)
  • 2 cups seasoned flour
  • 12 ounces gruyere cheese (shredded)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced shallots
  • 6 tablespoons olive oil
  • 4 ounces sherry wine
  • 1 pound cooked fettuccini pasta
  • 1 1/2 cups heavy cream
  • 1/2 pound broccoli florets, cooked


  1. Heat oil in a sauté pan. Dredge chicken in seasoned flour. Sear the chicken in hot oil over medium high heat, searing both sides. Remove from pan when golden brown.
  2. To the pan, add garlic and shallots. Cook until tender. Add Margherita capicola, cook for 1-2 minutes; deglaze the pan with sherry wine. Add heavy cream and bring to a simmer.
  3. Place chicken back into the pan and simmer for 4-6 minutes until chicken is cooked. Add broccoli, gruyere cheese and stir until cheese is melted and incorporated into the cream.
  4. Add cooked pasta and stir well.