Kamil Perry
Chicken with capicola and provolone cheese is a delicious and easy-to-make meal that can be prepared in a variety of ways. Capicola is a slightly spicy and salty Italian cured meat that pairs well with provolone cheese, a semi-soft Italian cheese with a mild flavour. This combination of ingredients can be used to make a simple weeknight dinner or a more impressive meal for a special occasion. The chicken can be baked, stuffed, or wrapped, and served with a variety of sides and sauces to create a tasty and satisfying dish.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Italian |
| Main Ingredients | Chicken, Capicola, Provolone Cheese |
| Other Ingredients | Olive Oil, Salted Butter, White Wine, Fresh Parsley, Pepperoncini, Mascarpone Cheese, Basil, Mushrooms, Flour, Chicken Stock |
| Cooking Method | Baking, Pan-Frying, Sautéing |
| Cooking Time | 15-25 minutes |
| Oven Temperature | 350-425 degrees Fahrenheit |
| Calories | 236 calories per serving |
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What You'll Learn
Preparing the ingredients
To prepare the ingredients for chicken with capicola and provolone cheese, you'll first want to gather all your ingredients. For this recipe, you will need chicken breasts, capicola, provolone cheese, olive oil, butter, white wine, parsley, and Parmesan cheese. You can also add some Italian herbs, such as thyme, rosemary, basil, or oregano, for extra flavour.
Start by thinly slicing the chicken breasts into pieces of around 3 to 4 ounces each. This will ensure that the chicken cooks quickly and evenly. Next, cut the capicola slices in half and slice the provolone cheese into thin strips. You want the cheese to melt easily and combine well with the other ingredients.
If you're making a sauce to go with the chicken, you can prepare that now. For a simple wine sauce, heat some olive oil and butter in a pan. Add the wine, and if you like, some chicken stock, parsley, salt, and pepper. You can also add some cream and a squeeze of lemon juice to make a creamy lemon sauce.
Once your sauce is prepared, it's time to stuff the chicken. Place one piece of capicola and a strip of provolone into each slice you've made in the chicken breasts. Secure the filling with a toothpick if needed. If you're coating the chicken in flour, as in some recipes, now is the time to do so, giving the chicken a light dusting all over before searing.
Finally, if you have any fresh herbs, you can chop them up to use as a garnish, along with some finely shredded Parmesan cheese.
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Cooking the chicken
To cook chicken with capicola and provolone cheese, you'll first need to prepare the chicken breasts. It's recommended to use thin, boneless, and skinless chicken breasts as they cook faster and stay moist and juicy. Cut slits in the breasts and stuff them with thin strips of provolone cheese and capicola. You can also add other ingredients like mushrooms and spices. Secure the filling with toothpicks if needed.
Next, heat a large skillet or sauté pan over medium to high heat. Coat the pan with cooking spray or oil, and cook the chicken until browned on all sides. You can also sear flour-coated chicken breasts for a crispy texture. If you're making a sauce, add butter, wine, chicken stock, parsley, salt, and pepper to the pan. Baste the chicken with the sauce and finish cooking in the oven. Bake at 350-425 degrees Fahrenheit for about 15-25 minutes, or until the chicken is cooked through and no longer pink inside (an internal temperature of 165°F).
Alternatively, you can wrap the stuffed chicken breasts with prosciutto slices before baking. This adds a crispy texture and extra flavor to the dish. Place the wrapped chicken on a baking sheet and bake until the cheese is melted, the prosciutto is crispy, and the chicken is cooked through. This should take around 15-25 minutes, depending on the thickness of the chicken breasts.
For a simpler approach, you can skip the stuffing and wrapping and just top the chicken breasts with provolone cheese, capicola, and your choice of herbs. Cook the chicken in a skillet or oven until done, then add the toppings and broil for a few minutes until the cheese is melted.
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Adding toppings
While the chicken is cooking, you can prepare your toppings. For a simple option, sprinkle the chicken with freshly chopped parsley and a generous amount of shredded Parmesan cheese. Fresh herbs like thyme, rosemary, basil, or oregano can also be used instead of parsley.
If you're looking for something more indulgent, try a combination of mascarpone cheese and butter. Mix the two together in a bowl and microwave for about 30 seconds. Whisk the mixture vigorously until it becomes smooth, then stir in some pepperoncini and salt. Serve this sauce warm over the chicken. For an extra kick, garnish with some fresh basil and pepperoncini.
If you're a fan of mushrooms, try this topping: place two slices of capicola, fontina cheese, and two slices of portobello mushrooms on the chicken. Fasten this with a toothpick, then roll the chicken in flour and sear in a pan until browned. For added flavour, you can then bake the chicken with butter, white wine, chicken stock, parsley, salt, and pepper.
For a lighter option, serve the chicken with a simple green vegetable side.
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Baking the dish
To make chicken with capicola and provolone cheese, you'll need to bake the dish in the oven. First, preheat your oven to 350 degrees Fahrenheit. While the oven is preheating, prepare your chicken breasts by slicing them thinly into pieces of around 3 to 4 ounces each. Then, cut the capicola slices in half and slice the provolone cheese into thin strips.
Next, place one piece of capicola and one strip of provolone into each slice you've made in the chicken breasts. Secure the filling with a toothpick if needed. Once all the breasts are stuffed, place them on a baking sheet. If desired, you can sprinkle the chicken with pepper or chopped fresh herbs like basil or parsley before baking.
Bake the chicken in the preheated oven for around 25 minutes, or until the chicken is cooked through and no longer pink inside. You can check this with a meat thermometer—the internal temperature of the chicken should be 165 degrees Fahrenheit when it's done.
Remove the chicken from the oven and transfer the pieces to plates or a serving platter. If you want to add a sauce, you can combine mascarpone cheese and butter in a bowl and microwave for 30 seconds, then whisk until smooth. Stir in additional ingredients like pepperoncini and salt to taste. Serve the sauce warm over the chicken, garnished with fresh basil or parsley if desired.
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Serving suggestions
Chicken with capicola and provolone cheese is a delicious and easy-to-make dish, perfect for a weekday or weekend dinner. Here are some serving suggestions to make the most of this tasty meal:
Plating
For a visually appealing presentation, consider serving the chicken on a dark plate. Garnish with fresh herbs such as basil or parsley to add a pop of colour and a touch of elegance.
Sides
- Buttered noodles: Simple buttered noodles are an excellent side dish to accompany the chicken. They provide a neutral base that complements the flavours of the dish without overwhelming them.
- Green vegetables: A simple green vegetable side, such as asparagus, can be a healthy and tasty addition to the meal.
- Wine sauce: For a more indulgent option, consider serving the chicken with a white wine sauce. Create the sauce by combining butter, wine, chicken stock, parsley, salt, and pepper. Drizzle the sauce over the chicken or serve it on the side for dipping.
- Pepperoncini cream sauce: If you're feeling adventurous, try making a pepperoncini cream sauce to accompany the chicken. The briny and slightly spicy sauce complements the saltiness of the capicola and provolone beautifully.
Substitutions and Additions
While the dish is delicious as it is, you can also experiment with substitutions and additions to suit your taste preferences:
- Meat: If you're not a fan of capicola, you can substitute it with prosciutto, salami, pepperoni, or good-quality ham.
- Cheese: Feel free to mix and match cheeses according to your preference. In addition to provolone, you can try fontina, Parmesan, Grano Padano, Asiago, or Romano cheeses.
- Herbs: In addition to basil and parsley, you can experiment with other fresh herbs such as thyme, rosemary, or oregano to add a unique flavour profile to the dish.
Feel free to get creative and make this dish your own! Whether you stick to the classic recipe or experiment with substitutions, this chicken dish is sure to impress and satisfy your taste buds.
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Frequently asked questions
Here is a simple recipe for chicken with capicola and provolone cheese:
- Cut the capicola slices in half and slice the provolone cheese into thin strips.
- Place one piece of capicola and a strip of provolone into each slice in the chicken breast.
- Bake for 25 minutes or until the chicken is fully cooked through.
- Combine mascarpone cheese and butter in a bowl and microwave for 30 seconds. Whisk vigorously until smooth.
- Stir in pepperoncini and salt, and serve warm over the chicken.
To cook chicken with capicola and provolone cheese, you will need chicken breasts, capicola, provolone cheese, mascarpone cheese, butter, olive oil, and pepperoncini. You may also choose to add fresh herbs like basil or parsley for garnish.
The cooking time for this dish is approximately 25 minutes in the oven. However, it is important to ensure that the chicken is fully cooked through and no longer pink inside, or until it reaches an internal temperature of 165°F.
Here are some tips for preparing this dish:
- Thinly slice the chicken breasts to ensure even cooking and tenderness.
- If you cannot find capicola, you can substitute it with prosciutto, salami, pepperoni, or good-quality ham.
- For a complete meal, serve the chicken with a simple green vegetable or buttered noodles on the side.
