Chicken Valdostana with Fontina (Printable)

Italian-style chicken topped with prosciutto and Fontina cheese in 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 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 Steps:

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 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, sauté the shallot and garlic until fragrant, about 1 minute. Deglaze with white wine, scraping up any browned bits from the bottom. Add the crushed tomatoes, chicken broth, and dried oregano. Simmer for 5 minutes.
06 - Nestle the seared chicken breasts into the sauce. Top each breast with a slice of prosciutto and a portion of Fontina cheese.
07 - 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.
08 - Garnish with fresh basil leaves and serve hot, spooning extra sauce over each portion.

# Expert Advice:

01 -
  • The combination of salty prosciutto and milky Fontina melting into white wine tomato sauce is almost unfairly good.
  • It looks like you spent hours but the whole thing comes together in about forty five minutes.
02 -
  • Do not skip pounding the chicken because uneven thickness means dry edges and raw centers.
  • Let the wine reduce for at least thirty seconds before adding tomatoes so the alcohol cooks off and the sauce tastes mellow.
03 -
  • Let the chicken rest for two minutes after baking so the juices redistribute instead of running out onto the plate.
  • Use the best prosciutto you can afford because it is the backbone of every single bite.

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