Chicken Valdostana with Fontina (Print Version)

Italian-style chicken layered with prosciutto and Fontina cheese 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

# Preparation Steps:

01 - Preheat oven to 400°F. Position the rack in the center.
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 seasoned chicken breast in flour, shaking off any excess to create 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. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
06 - Add the crushed tomatoes, chicken broth, and dried oregano to the skillet. Stir to combine and let the sauce simmer for 5 minutes until slightly thickened.
07 - Nestle the seared chicken breasts into the simmering sauce. Lay one slice of prosciutto over each breast, then arrange Fontina cheese slices on top.
08 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, until the Fontina is melted and bubbly 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 melted Fontina creates a flavor that feels like it belongs in a trattoria overlooking the Alps.
  • The white wine tomato sauce comes together in one skillet and tastes like you spent hours reducing it.
  • It looks impressive enough for guests but is simple enough for a random weeknight when you want something special.
02 -
  • Do not skip pounding the chicken evenly because uneven breasts lead to dry edges and raw centers, a mistake I made once and never repeated.
  • Make sure your skillet is truly oven safe including the handle, because discovering it is not mid recipe is a kitchen disaster you do not want.
03 -
  • Let the chicken rest for five minutes after baking so the juices redistribute and every bite stays moist instead of running out onto the plate.
  • Use the fond left in the skillet after searing as your secret weapon because those caramelized bits are where the deepest flavor lives.

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