Chicken Valdostana with Prosciutto (Printable)
Breaded chicken topped with prosciutto and melted Fontina in a savory tomato-wine sauce. Classic Italian comfort food.
# What You'll 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). Position the rack in the center of the oven.
02 - Place each chicken breast between two sheets of parchment paper. Using a meat mallet, gently pound to an even 1/2 inch thickness throughout.
03 - Season the flour generously with salt and black pepper. Lightly dredge each flattened chicken breast in the seasoned flour, shaking off any excess coating.
04 - In a large oven-proof skillet, heat olive oil and butter over medium-high heat. Sear the dredged chicken breasts for 2 to 3 minutes per side until a golden crust forms. Remove and set aside on a plate.
05 - In the same skillet, sauté the finely chopped shallot until softened, about 2 minutes. Deglaze with the dry white wine and reduce by half. Stir in the crushed tomatoes and dried oregano, then simmer for 5 minutes. Season with salt and pepper to taste.
06 - Return the seared chicken to the skillet, nestling each breast into the sauce. Layer one slice of prosciutto followed by one slice of Fontina cheese atop each breast. Spoon a small amount of sauce over the topping.
07 - Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes until the chicken is cooked through and the cheese is fully melted and bubbling.
08 - Remove from the oven and garnish with fresh basil leaves. Serve immediately while hot, accompanied by crusty bread or sautéed greens.
# Expert Suggestions:
01 -
- The combination of salty prosciutto and melting Fontina over pan seared chicken is genuinely show stopping, yet the whole thing comes together in under an hour.
- That light tomato sauce, reduced with white wine, tastes like you spent all day on it even though it simmers for just five minutes.
02 -
- If the chicken breasts are very thick, pounding them evenly is not optional, uneven thickness means dry edges and raw centers.
- Let the wine reduce fully before adding tomatoes, skipping this step leaves a sharp, boozy taste that no amount of simmering fixes later.
03 -
- Your skillet goes from stovetop to oven to table, so pick one you are proud to serve in and save yourself a dish.
- Taste the sauce before returning the chicken to the pan, this is your last chance to adjust salt, and a pinch of sugar can rescue tomatoes that taste too acidic.