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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breasts (about 1 1/4 lbs)
- 4 oz. caponata (1 jar)
- 1 cup all-purpose flour
- 1 cup plain dry bread crumb
- 2 eggs
- 2 Tbsp. water
- 1 cup canola oil
- 1 jar bertolli vodka sauc made with fresh cream
- 1/4 lb. prosciutto (sliced)
- 8 oz. mozzarella cheese (sliced)
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Directions
- Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Season, if desired, with salt and pepper. Evenly stuff pockets with caponata, then press edges together to seal. Beat eggs with water in small bowl. Dip chicken in flour, then egg mixture, then bread crumbs.
- Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked; set aside.
- Preheat oven to 375°.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then add chicken. Evenly top chicken with Sauce, then prosciutto and cheese. Bake 15 minutes or until cheese is melted and sauce is bubbling.
NutritionView More
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1110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1110Calories from Fat720 |
% DAILY VALUE |
Total Fat80g123% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol245mg82% |
Sodium1260mg53% |
Potassium750mg21% |
Protein55g |
Calories from Fat720 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber<1g4% |
Sugars5g |
Vitamin A10% |
Vitamin C2% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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