Italian Chicken Valdostana (Printable)

Italian chicken topped 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:

01 - Preheat oven to 400°F (200°C). Position the rack in the center.
02 - Place each chicken breast between two sheets of parchment paper. Using a meat mallet, gently pound to an even 3/8-inch thickness.
03 - Season the flour generously with salt and black pepper in a shallow dish. Dredge each flattened 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 a golden crust forms. Remove the chicken and set aside on a plate.
05 - In the same skillet, sauté the finely chopped shallot for about 2 minutes until softened. Deglaze with the dry white wine, scraping up any browned bits, and let it reduce by half. Stir in the crushed tomatoes and dried oregano. Simmer for 5 minutes, then adjust seasoning with salt and pepper as needed.
06 - Return the seared chicken breasts to the skillet, nesting them into the sauce. Lay one slice of prosciutto over each breast, followed by a slice of Fontina cheese. Spoon a small amount of sauce over the top of each piece.
07 - Transfer the skillet to the preheated oven. Bake for 10–12 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is fully melted and bubbling.
08 - Remove from the oven and garnish with fresh basil leaves. Serve immediately, accompanied by crusty bread or sautéed greens.

# Expert Hints:

01 -
  • The combination of salty prosciutto and melting fontina on top of crispy chicken feels like a restaurant secret you get to keep in your own kitchen.
  • Everything cooks in one skillet, which means the sauce picks up all those golden bits left behind from searing the chicken.
02 -
  • Do not skip pounding the chicken because uneven thickness means some parts dry out while others are still raw inside.
  • Let the wine reduce fully before adding tomatoes or the sauce will taste watery and sharp instead of mellow and rich.
03 -
  • Pat the chicken completely dry before dredging or the flour coating will clump and slide right off in the pan.
  • Use a skillet you are proud of because this dish goes from stovetop to oven to table without ever switching pans.

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