Chicken Valdostana with Prosciutto Fontina (Print Page)
Italian chicken layered with prosciutto and Fontina in white wine tomato sauce, ready in 45 minutes.
# What You 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 - 1/2 cup all-purpose flour
→ Cooking Fat
05 - 2 tablespoons olive oil
→ Sauces & Liquids
06 - 1/3 cup dry white wine
07 - 14 oz canned crushed tomatoes
08 - 1/4 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
# Directions:
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 1/2 inch. Season both sides generously with salt and black pepper.
03 - Dredge each chicken breast in flour, shaking off any excess 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 the pan with white wine, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, chicken broth, and dried oregano. Let the sauce simmer for 5 minutes.
06 - Nestle the seared chicken breasts into the simmering sauce. Lay a slice of prosciutto over each breast, then arrange Fontina cheese slices on top.
07 - Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is bubbling and the chicken registers an internal temperature of 165°F.
08 - Scatter fresh basil leaves over the top and serve hot, spooning extra sauce over each portion.
# Expert Tips:
01 -
- The sauce comes together in the same pan you sear the chicken in, so every caramelized bit gets swept up into something delicious.
- It looks like you spent hours but the whole thing comes together in under an hour start to finish.
02 -
- Do not skip pounding the chicken because uneven thickness means some parts dry out while others are still raw inside.
- Resist the urge to move the chicken while it sears because letting it sit undisturbed is what creates that golden crust.
03 -
- Let the chicken rest for two minutes after searing before assembling so the juices redistribute and do not flood your sauce.
- If your Fontina is very soft and hard to slice, pop it in the freezer for ten minutes and it will firm up enough to cut cleanly.