Pollo alla Valdostana, Chicken with Prosciutto and Fontina
Pollo alla Valdostana is a dish of Italian chicken with prosciutto and fontina cheese. The Chicken Valdostana recipe originates from the Val d’Aosta region of Italy nestled in the Italian Alps.
About Pollo alla Valdostana
Pollo alla Valdostana is a traditional recipe hailing from the Val d’Aosta region, which is renowned for its breathtaking mountainous landscapes and charming alpine villages. Nestled in the northwest corner of Italy, Val d’Aosta shares borders with France and Switzerland, creating a unique fusion of Italian, French, and Swiss culinary influences. This blend of cultures is reflected in the region’s traditional dishes, and Pollo alla Valdostana is a perfect example of this culinary heritage.
Italian Chicken Valdostana captures the essence of the Val d’Aosta region, both in its flavors and presentation. The dish embodies the warmth and comfort associated with mountain cuisine while showcasing the region’s exceptional local produce. It is a celebration of the natural bounty found in the Alps, from the quality of the locally reared chicken to the distinctive flavor of the Fontina cheese.
Making Pollo alla Valdostana
The dish revolves around tender chicken breast, which is first pounded flat and then seared to perfection. The real magic happens with the addition of a rich, flavorful sauce made from Fontina cheese, a cheese variety indigenous to the region. Fontina cheese, with its nutty and slightly fruity taste, melts beautifully and adds a creamy indulgence to the dish. The chicken is then topped with slices of prosciutto, which infuses the dish with a delicate salty flavor. The final touch is a sprinkle of grated Parmigiano-Reggiano cheese, which adds a savory depth to the overall presentation.
While the traditional recipe uses the chicken breast, you can also use other cuts of the chicken for this. I particularly like using thighs because the meat is juicier and more flavorful. You can also get fancy and butterfly chicken legs for this, cook as directed, then put the Valdostana sauce/stuffing over the legs and sprinkle with crispy prosciutto. Yum!
Serving Italian Chicken with Prosciutto and Fontina Cheese
Pollo alla Valdostana is often served alongside a bed of creamy polenta, another staple of the region. The smooth and velvety texture of the polenta complements the chicken perfectly, absorbing the luscious sauce and enhancing the overall dining experience. It also is commonly served with rice. Try this Chicken Rice as a good accompaniment.
Alternatively, the dish can be accompanied by roasted potatoes or a simple green salad, providing a fresh contrast to the richness of the chicken.
Try serving a Persimmon and Blood Orange Salad before it or pair it with Dauphinoise Potatoes. You can also try Salmoriglio Sauce on it.
Also try these other Italian recipes:
Chard Stuffed Conchiglioni Shells
Pollo alla Valdostana is a testament to the rich culinary heritage of the Val d’Aosta region, where Italian, French, and Swiss influences converge to create something truly extraordinary. This delightful dish showcases the skill and artistry of the Valdostan chefs, who have mastered the delicate balance of flavors and textures. Whether you find yourself in the heart of the Italian Alps or simply want to experience a taste of the mountainous region, Pollo alla Valdostana is sure to transport your taste buds to a place of alpine enchantment.
Here is the recipe:
Pollo alla Valdostana, Chicken with Prosciutto and Fontina
Pollo alla Valdostana is a traditional dish of Italian chicken with prosciutto and fontina cheese. It is easy to make and oh so delicious!
Ingredients
- 4 (8 oz) boneless chicken breasts, skinned
- 2 oz prosciutto, thinly sliced
- ½ cup all purpose flour
- 3 oz fontina cheese, thinly sliced
- ¼ cup dry white wine
- 4 tbsp unsalted butter
- Kosher salt and freshly ground black pepper to taste
Instructions
- Sandwich the chicken breasts between two plastic sheets, one at a time, and pound with a meat mallet or rolling pin, until they flatten out into ½’’ thick pieces.
- Place the flour in a shallow bowl and stir in a dash of salt and fair amount of black pepper until well combined.
- Spread the seasoned flour across the bowl and place the chicken breasts onto it.
- Flip them over to coat either side with the flour and give them a nice shake to get rid of any excess; set aside.
- Add a large knob of butter into a large skillet and melt it over moderate heat, until it foams.
- Place the dredged chicken pieces on it and cook each side for about 4 minutes or until they turn golden brown on all sides; drain them out onto a plate and keep aside.
- Add a splash of wine into the pan and scratch out the browned bits from its base.
- Lower the chicken into the wine and cook them over low heat.
- Place a slice of cheese as well as prosciutto on top of each chicken breast and keep pouring the sauce over them from time to time until the cheese melts.
- Cook for about 3 minutes or until the sauce thickens slightly and season with a dash of ground pepper.
- Transfer the chicken onto serving plates and drizzle the hot sauce on top of each.
- Serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 91mgSodium: 650mgCarbohydrates: 13gFiber: 0gSugar: 1gProtein: 20g
Last Updated on December 7, 2023 by Carleen
