Italian cuisine · Meat & Kebab

Chicken Breast alla Valdostana

Chicken breast from the Aosta Valley, stuffed with sautéed mushrooms and baked under melted fontina.

Ingredients · for 4 servings

• 4 chicken breast fillets (about 700 g)
• 250 g fontina (or mountain cheese)
• 250 g mushrooms
• 8 sage leaves
• 2 tbsp flour
• 40 g butter
• 150 ml white wine
• 1 garlic clove
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the chicken breast fillets horizontally to form a pocket, flatten them lightly, and season inside and out with salt and pepper.
2. Cut the mushrooms into fine slices and fry them with the chopped garlic in 1 tbsp olive oil over high heat for 6 min., until all liquid has evaporated, salt them and let cool.
3. Cut the fontina into thin slices, fill half of it with the mushrooms into the pockets and close the fillets with toothpicks.
4. Dust the fillets thinly with flour, heat the remaining olive oil with the butter in an ovenproof pan and fry the sage leaves in it for 30 sec. until crisp, then remove them.
5. Fry the fillets for 4 min. per side until golden brown, deglaze with the white wine and let it reduce uncovered for 3 min., until a glossy sauce forms.
6. Top with the remaining fontina, bake in the preheated oven at 200°C for 8-10 min., until the cheese melts, remove the toothpicks and serve with the sage and the wine sauce.