Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese)

Name: Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 59 milliliters dry white wine; 118 milliliters all-purpose flour; 57 grams thinly sliced fontina cheese; 4 servings Kosher salt; 57 grams thinly sliced prosciutto; 680 grams boneless, skinless chicken breasts; 4 Tbsps unsalted butter (1/2 stick)

You can never have too many main course recipes, so give Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese) a try. One portion of this dish contains roughly 43g of protein, 26g of fat, and a total of 478 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 20 minutes. A mixture of butter, kosher salt, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Place 1 chicken breast between 2 sheets of plastic wrap or parchment paper and use a meat mallet or a frying pan to gently pound it to an even thickness, about 1/2 inch. Repeat with the remaining breasts.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Meat Tenderizer

Frying Pan

Place the flour in a wide, shallow dish, season generously with salt and pepper, and whisk to combine. Dredge each breast in the flour mixture and shake off any excess.Melt the butter in a large frying pan over medium heat. When it foams, add the chicken breasts and sauté until golden brown, about 4 minutes per side.

Ingredients you will need

Chicken Breast

Salt And Pepper

Butter

All Purpose Flour

Shake

Equipment you will use

Frying Pan

Whisk

Remove to a plate and set aside.

Add the wine and scrape the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.Return the chicken to the pan and reduce the heat to low. Divide the prosciutto among the chicken breasts, then divide the cheese. Cook, spooning sauce over the chicken to help melt the cheese, until the sauce has slightly thickened, about 3 minutes. (

Ingredients you will need

Chicken Breast

Prosciutto

Whole Chicken

Cheese

Sauce

Wine

Equipment you will use

Wooden Spoon

Frying Pan

Add a few tablespoons of water if the sauce gets too thick.) Season with pepper and serve.Beverage pairing: Try a northern Italian white with this, something sharp and defined like the 2005 Pinot Grigio from the master of the Alto Adige, Alois Lageder. It has sharp green pear and herbal flavors that will highlight all the elements in this simple dish.

Ingredients you will need

Pinot Grigio