Capitolade Of Chicken 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.

CAPITAL CHICKEN CASSEROLE

Steps:

• In large frypan, place butter and oil and heat to medium
• temperature until butter melts
• Add chicken and cook, turning, about 10 minutes or until brown on all sides
• Remove chicken and place in baking pan or casserole
• In same frypan, saute mushrooms about 5 minutes or until tender
• Stir in flour
• Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens
• Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken
• Bake, uncovered, in 350 degree F
• oven for 60 minutes
• Mix in artichoke hearts, green onions and parsley
• Bake about 5 more minutes or until fork can be inserted in chicken with ease

CAPITOLADE OF CHICKEN

Steps:

• Preheat oven to 375°; butter a medium baking dish.
• To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.
• Scrape bread crumbs out of the skillet and reserve.
• To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
• Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
• Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
• Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
• Stir in the chicken and heat through; remove from heat and add the parsley.
• Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.