Chicken Valdostana with Prosciutto Fontina (Printable)

Italian chicken topped with prosciutto and melted Fontina in a savory tomato-wine sauce.

# 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 Steps:

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 to 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. Lay one slice of prosciutto and one slice of Fontina cheese over each breast. Spoon a small amount of sauce over the top.
07 - Transfer the skillet to the oven and bake for 10 to 12 minutes, until the chicken is cooked through and the cheese is melted and bubbling.
08 - Scatter fresh basil leaves over the chicken. Serve hot with crusty bread or sautéed greens alongside.

# Expert Tips:

01 -
  • The combination of salty prosciutto and melting Fontina over golden chicken is genuinely restaurant quality with home cooking effort.
  • The tomato wine sauce builds itself right in the same pan, so you get incredible depth without a sink full of dishes.
02 -
  • Do not skip pounding the chicken thin because thick breasts will dry out before the cheese melts properly.
  • Letting the wine reduce fully before adding tomatoes prevents the sauce from tasting watery or harsh.
03 -
  • Use tongs instead of a spatula to flip the chicken so you never tear that delicate flour crust.
  • If you do not have an ovenproof skillet, transfer everything to a baking dish before it goes in the oven and it works just as well.

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