This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Stuffed Chicken With Capicola
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- #115923
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 boneless chicken breast halves
16 slices capicola ham
16 slices fontina cheese
4 portobello mushrooms, sliced
1 cup all purpose flour (for dredging)
1/2 cup oil (for frying)
1 tablespoon unsalted butter
1/4 cup white wine
1 cup chicken broth
2 tablespoons parsley
salt and pepper to taste
directions
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.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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