Chicken Valdostana with Fontina (Printable)
Italian chicken layered with prosciutto and Fontina cheese in a savory white wine tomato sauce.
# What You'll Need:
→ 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 tablespoons 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 teaspoon dried oregano
13 - Fresh basil leaves, for garnish
# How To Make It:
01 - Preheat the oven to 400°F.
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 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.
05 - In the same skillet, add the shallot and garlic. Sauté until fragrant, about 1 minute. Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Stir in the crushed tomatoes, chicken broth, and dried oregano. Simmer for 5 minutes to allow the flavors to meld.
06 - Nestle the seared chicken breasts into the sauce. Top each breast with a slice of prosciutto and a portion of Fontina cheese. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is melted and bubbly and the chicken is cooked through to an internal temperature of 165°F.
07 - Remove from the oven and garnish with fresh basil leaves. Serve hot with extra sauce spooned over each portion.
# Expert Suggestions:
01 -
- The melted Fontina and prosciutto create a salty, creamy layer that makes every bite feel indulgent without much effort.
- It looks like a restaurant dish but comes together in a single skillet, which means less washing up and more time eating.
02 -
- Do not skip pounding the chicken flat because uneven thickness means the thin end dries out while the thick part stays undercooked.
- Resist the urge to move the chicken while it sears because letting it sit undisturbed is what creates that golden crust the sauce needs.
03 -
- Take the chicken out of the refrigerator 15 minutes before cooking so it comes closer to room temperature and sears more evenly.
- Use the leftover wine in the sauce and in your glass because matching what you cook with what you drink always makes the meal taste more harmonious.