Chicken Breast Valdostana with Braised Lentils

Petti di Pollo alla Valdostana con Lenticchie Brasate

Makes 6 servings

Braised Lentils (recipe follows)

6 medium (about 7 ounces each) boneless, skinless chicken breasts

6 thin slices prosciutto (see note)

All-purpose flour

2 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

1/3 cup dry white wine, such as Pinot Grigio

1/2 cup Chicken Stock (Lidia’s Italian Table, p. 80) or canned chicken broth

6 ounces imported Fontina cheese, sliced thin

1/2 cup seeded and crushed canned Italian tomatoes, (preferably San Marzano)

2 tablespoons tomato sauce, or additional seeded and crushed tomatoes

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Salt

Freshly ground black pepper

Prepare the braised lentils with spinach through first step.

Preheat the oven to 375° F. Trim any excess fat, skin and cartilage from the chicken breasts. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the top sides of the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour, tapping off any excess flour.

In a 12- to 14-inch skillet with an ovenproof handle, heat the olive oil and 2 tablespoons of the butter until the butter is foaming. Place as many of the chicken breasts, prosciutto side down, as will fit without touching into the skillet. Cook just until they begin to brown, about 2 minutes. Overcooking will toughen the prosciutto. Turn the chicken and cook until the second side is golden brown, about 3 minutes. If necessary, make room in the skillet and add the remaining chicken breasts. Adjust the heat as you work so the chicken doesn’t burn or stick in places.

Pour the wine into the skillet and shake gently. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Bring to a boil, then adjust the heat to simmering, tilting the skillet to mix the sauce.

Drape the sliced fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of diced tomatoes and sprinkle with the grated cheese.

Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling and the cheese is lightly browned around the edges, about 10 minutes.

While the chicken is in the oven, finish the braised lentils.

Very carefully remove the pan to the stove top and let stand a minute or two before serving.

Spoon a mound of lentils into the center of a warm dinner plate. Top with a chicken breast and spoon some of the sauce around the lentils.

Note: Ask for the prosciutto sliced slightly thicker than paper thin. You will need 6 slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

Braised Lentils

Lenticchie Brasate

Makes 6 servings

2 cups brown lentils

1 1/2 cups diced onion

1 cup diced carrot

1/2 cup diced celery

2 bay leaves

Salt

1/2 cup Chicken Stock (Lidia’s Italian Table, p. 80) or canned low-sodium chicken broth

2 tablespoons extra virgin olive oil

Freshly ground black pepper

4 cups finely shredded fresh spinach, thoroughly washed and drained

Combine the lentils, onions, carrot, celery and bay leaf in a 3-quart saucepan. Pour in enough cold water to cover by three inches. Add salt to taste and bring to a boil over high heat. Adjust the heat to a gentle boil, cover the pan and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils and discard the bay leaves.

Transfer the lentils to a large, heavy skillet over medium -high heat. Add the chicken broth and olive oil and season with salt and pepper. Bring to a boil and boil until the liquid is reduced enough to coat the lentils, about 3 minutes. Add the spinach and toss just until the spinach is wilted, about 1 minute. Check the seasoning and adjust if necessary.