Chicken Valdostana with Fontina (Print)
Italian-style chicken breasts topped with prosciutto and melted Fontina in a white wine tomato sauce.
# 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 - 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:
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 the 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, stirring to prevent burning.
06 - Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Add the crushed tomatoes, chicken broth, and dried oregano. Stir to combine and simmer for 5 minutes until the sauce slightly thickens.
07 - Nestle the seared chicken breasts into the simmering 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 Fontina has melted and the chicken is cooked through to 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 Advice:
01 -
- The combination of salty prosciutto and melting Fontina on seared chicken feels like something you would order at a trattoria in Aosta, not something you made on a Tuesday.
- That white wine tomato sauce comes together in one pan and tastes like it simmered all day.
02 -
- Do not skip pounding the chicken because uneven breasts mean dry edges and raw centers, which I learned the hard way on my first attempt.
- Letting the sauce simmer those 5 minutes before adding the chicken back is what concentrates the flavor from good to memorable.
03 -
- Dry the chicken breasts with paper towels before dredging because moisture is the enemy of a proper sear and I ruined a beautiful golden crust once by skipping this step.
- Use a skillet you are proud of because this dish goes straight from oven to table and that bubbling cheese presentation is half the magic.