Chicken Valdostana

This recipe is from one of my favorite Italian cooks, Lidia.
You really can't go wrong making any of her recipes. DH & I love a romantic evening watching her on PBS.

This chicken dish is super easy, and super delicious. But, the people you make it for will think it's much more involved than it is. DH rated it his favorite dinner of 2008 (so far).

You will need 4 boneless, skinless, chicken breasts. These have been trimmed, and pounded thin.

Then, you need about 5-6 very thin, slices of prosciutto.

Tear the slices and place them on the chicken breast to cover them completely.

Next, use the back of a knife and pound the prosciutto to help it adhere to the chicken.

Do this with all 4 pieces.
Preheat the oven to 375, while you're getting everything else ready.

You will need a 1/3 cup of white wine,

a 1/2 cup of chicken stock,

and a small can of tomatoes.

The tomatoes should be crushed up with your hands, into a bowl, until they equal a 1/2 cup.

Heat 1 tablespoon butter, and 1 tablespoon olive oil in a large skillet.

Put some flour on a plate,

and dredge the chicken in the flour, covering completely, and then shake off any excess.

Place the chicken in the skillet, prosciutto side down, and saute for 2 minutes.

Flip, and cook another 3 minutes.

Then add the wine & swirl it around to lift up any brown bits on the bottom. Cook until it reduces slightly, about a minute, or two.

Next, add the chicken stock,

along with all, but 2 tablespoons of the tomatoes, and a few bits more butter.

Top each chicken breast with a few thin slices of fontina cheese. You'll need about 4 ounces total.

Add a dollop of the tomatoes to each piece,

and sprinkle with a little shredded parmesan cheese.
Put the whole pan in the oven, and bake for 10 minutes,

and this is what you get.