Chicken Valdostana with Fontina (Printable View)

Italian chicken breasts layered with prosciutto and Fontina in white wine tomato sauce.

# Ingredient List:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Cured Meats

02 - 4 slices prosciutto di Parma

→ Cheeses

03 - 4 oz Fontina cheese, sliced

→ Breading

04 - ½ cup all-purpose flour

→ Cooking Fat

05 - 2 tbsp olive oil

→ Sauces & Liquids

06 - ⅓ cup dry white wine
07 - 14 oz canned crushed tomatoes
08 - ¼ cup chicken broth

→ Aromatics & Seasonings

09 - 2 garlic cloves, minced
10 - 1 small shallot, finely chopped
11 - Salt and black pepper, to taste
12 - 1 tsp dried oregano
13 - Fresh basil leaves, for garnish

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Place chicken breasts between sheets of parchment paper and gently pound to an even thickness of about ½ inch. Season both sides generously with salt and black pepper.
03 - Dredge each chicken breast in all-purpose flour, shaking off any excess to ensure a light, even coating.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden. Remove and set aside on a plate.
05 - In the same skillet, add the finely chopped shallot and minced garlic. Sauté until fragrant, about 1 minute.
06 - Deglaze the pan with dry white wine, scraping up all the browned bits from the bottom. Stir in the crushed tomatoes, chicken broth, and dried oregano. Let the sauce simmer for 5 minutes to develop flavor.
07 - Nestle the seared chicken breasts back into the sauce. Top each breast with a slice of prosciutto di Parma followed by a layer of sliced Fontina cheese.
08 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, until the cheese is fully melted and bubbly and the chicken reaches an internal temperature of 165°F.
09 - Remove from the oven, garnish with fresh basil leaves, and serve hot with extra sauce spooned over each portion.

# Expert Suggestions:

01 -
  • The sauce tastes like it simmered all day but honestly comes together in under ten minutes.
  • That moment when you pull the skillet from the oven and the cheese is bubbling through the prosciutto is pure theater.
  • It converts skeptics who think chicken breast is boring into people asking for seconds.
02 -
  • Do not skip pounding the chicken because uneven breasts mean dry tips and raw centers.
  • Let the wine reduce for a full minute before adding tomatoes so the alcohol cooks off and leaves only brightness behind.
  • If your skillet handle is not oven-safe, wrap it in three layers of aluminum foil or transfer everything to a baking dish.
03 -
  • Let the chicken rest for two minutes after it comes out of the oven so the juices redistribute instead of running out onto the plate.
  • Use the best prosciutto you can afford because it is sitting right on top where everyone can taste every bite.

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