Caputo’s Chicken Pomdoro

1/2 lb fontina cheese, shredded
1/2 cup semi-dried tomatoes, chopped
1 clove garlic, minced
1/2 cup fresh Italian parsley, chopped
2 T balsamic vinegar
4 chicken breasts, skinned and boned
1 cup olive oil
1/2 cup flour
salt and pepper to taste
1/4 cup chicken broth
1/4 cup dry white wine

Combine the fontina, tomatoes, parsley, garlic and balsamic vinegar in a small bowl, set aside. Pound the chicken breasts with a meat mallet until uniformly 1/3 of an inch thick. Place a sufficient amount of the cheese mixture on the pounded chicken breast, roll up and secure with a toothpick. Repeat with remaining chicken breasts. Heat the olive oil in a large skillet over medium high heat. Meanwhile, season the flour with the salt and pepper, dredge the chicken rolls in the flour, gently shaking off excess. Place the chicken rolls in the skillet and cook until done, about 15 minutes, turning frequently to brown evenly. When chicken is cooked through, remove to a serving platter. Add the chicken broth and white wine to the skillet and deglaze, cook until the liquid reduces to a syrupy consistency. Pour over chicken rolls and serve.

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