Stuffed Chicken with Margherita® Capicola

Stuffed Chicken with Margherita® Capicola


"Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce."
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40 m servings 1211 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1211 kcal
  • 61%
  • Fat:
  • 78.1 g
  • 120%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 89.6 g
  • 179%
  • Cholesterol:
  • 288 mg
  • 96%
  • Sodium:
  • 1850 mg
  • 74%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.