Italian Chicken Valdostana (Printable)

Italian 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

# Steps:

01 - Preheat oven to 400°F (200°C).
02 - Place chicken breasts between two sheets of parchment paper and pound with a meat mallet to approximately 3/8 inch thickness.
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 shallot until softened, about 2 minutes. Pour in the white wine and reduce by half. Add crushed tomatoes and 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, until the chicken is cooked through and the cheese is melted and bubbly.
08 - Garnish with fresh basil leaves. Serve hot with crusty bread or sautéed greens.

# Expert Advice:

01 -
  • The combination of salty prosciutto and melted Fontina creates a golden savory crust that tastes far more luxurious than the effort required.
  • The light tomato sauce comes together in the same pan so every bit of flavor gets layered into the final dish.
02 -
  • Do not skip pounding the chicken thin because uneven thickness means some pieces dry out while others remain undercooked in the center.
  • Letting the wine reduce fully before adding tomatoes prevents the sauce from tasting watered down or sharply alcoholic.
03 -
  • Use an oven proof skillet from the start so you never have to transfer the dish and risk breaking the golden crust you worked to create.
  • Taste the sauce before returning the chicken to the pan because once the cheese melts into it, adjusting seasoning becomes nearly impossible.

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