Chicken Valdostana with Fontina (Printable Version)
Italian-style chicken with prosciutto, melted Fontina, and a light tomato-wine sauce for an elegant dinner.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dredging
02 - 1/2 cup all-purpose flour
03 - Salt and black pepper, to taste
→ Topping
04 - 4 slices prosciutto
05 - 4 slices Fontina cheese (or mozzarella)
→ Sauce
06 - 2 tablespoons olive oil
07 - 1 tablespoon unsalted butter
08 - 1 small shallot, finely chopped
09 - 1/2 cup dry white wine
10 - 1 cup canned crushed tomatoes
11 - 1 teaspoon dried oregano
→ Garnish
12 - Fresh basil leaves, for serving
# How to Make It:
01 - Preheat oven to 400°F (200°C).
02 - Place chicken breasts between two sheets of parchment paper and flatten using a meat mallet until approximately 3/8 inch thick.
03 - Season the flour with salt and pepper. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess.
04 - Heat olive oil and butter in a large oven-proof skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. Remove and set aside.
05 - In the same skillet, sauté the finely chopped shallot until softened, about 2 minutes. Pour in the white wine and reduce by half. Add the crushed tomatoes and dried oregano, then simmer for 5 minutes. Adjust seasoning to taste.
06 - Return the chicken to the skillet. Layer each breast with a slice of prosciutto and a slice of Fontina cheese. Spoon a small amount of sauce over the top.
07 - Transfer the skillet to the oven and bake for 10–12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
08 - Garnish with fresh basil leaves. Serve hot alongside crusty bread or sautéed greens.
# Expert Advice:
01 -
- The sauce comes together in the same pan you sear the chicken in, so cleanup is effortless and every drop of flavor gets used.
- Prosciutto and Fontina melt into a salty, gooey blanket that makes every bite feel indulgent without being heavy.
02 -
- Do not skip pounding the chicken flat because uneven thickness leads to dry edges and raw centers, a mistake I made early on and never repeated.
- Letting the wine reduce by half before adding the tomatoes concentrates the flavor and prevents the sauce from tasting watery or overly acidic.
03 -
- Use an oven-proof skillet from the start so you never have to transfer the chicken to a separate baking dish, which risks breaking the crust you worked hard to build.
- Take the chicken out of the fridge 15 minutes before cooking so it comes closer to room temperature and sears more evenly.