Pollo alla Valdostana (Chicken Breast with Parma Ham and Fontina)
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Ingredients
- 4 skinless chicken breasts
- 4 parma ham slices
- 120 g fontina
- 20 g plain flour
- 20 g butter
- 15 ml olive oil
- 80 ml dry white wine
- 8 fresh sage leaves
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 52.1 g
- Carbohydrate
- 4.2 g
- of which sugars
- 0.4 g
- Fat
- 20 g
- of which saturates
- 9.7 g
- Fibre
- 0.2 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Butterfly each chicken breast and open out flat, then season and dust lightly in the plain flour.
- 2
Heat the butter and olive oil in a large oven-proof frying pan over a medium-high heat and brown the chicken for 2-3 minutes on each side.
- 3
Pour in the white wine, then top each chicken breast with a slice of parma ham, a scattering of sage leaves and a layer of fontina.
- 4
Transfer the pan to the oven and bake for 12-15 minutes until the chicken is cooked through with no pink remaining and the cheese is melted and bubbling.
- 5
Spoon over the pan juices to serve.
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