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Stuffed Chicken with Margherita® Capicola

prep time: 20 minutes

total time: 40 minutes

Makes: 4 servings

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


  • 8 boneless chicken breast halves
  • 16 slices Margherita® 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


  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 sauté 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.