Capicola Wrapped Chicken Breasts Food

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA

Steps:

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

PROSCIUTTO-WRAPPED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F.
• Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
• Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
• Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
• Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
• Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
• Slice the chicken and serve with the sauce over the top.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

CAPICOLA-WRAPPED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Season chicken breasts generously with salt and pepper. Wrap each chicken breast with 2 slices of capicola; secure with toothpicks. Transfer to the prepared baking sheet.
• Bake in the preheated oven until capicola browns and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Steps:

• Season the chicken with 1/2 teaspoon pepper and salt to your liking.
• Lay the proscuitto on a cutting board or plate and sprinkle with the oregano.
• Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken.
• Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat.
• Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through, 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!).
• Transfer the chicken and garlic to plates.
• Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half, 3 to 4 minutes.
• Spoon sauce over chicken.

WRAPPED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F or 190 degrees C.
• Use a knife to make a slit in the chicken breasts.
• Stuff 1/2 of the cheese, 1/2 garlic and 1/2 sage in the slit.
• Wrap 2 bacon strips around each breast.
• Put in a baking dish and drizzle olive oil over the meat.
• Bake uncovered for 30-35 minutes and serve with your favourite side dishes.