Stuffed Chicken With Capicola

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 flour. 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 F, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.