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Chicken Breast Valdostana with Braised Lentils Recipe

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Chicken Breast Valdostana with Braised Lentils
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Ingredients
15
Count
Nutrition
311
Calories
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Ingredients:

Directions:

  1. Prepare the braised lentils with spinach through step 1.
  2. Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers 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 to coat them lightly and tap off any excess flour.
  3. Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. 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. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
  4. Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. 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. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is 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 crushed 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.
  5. While the chicken is in the oven, finish the braised lentils.
  6. Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
  7. Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
  8. *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 310.9 Kcal (1302 kJ)
Calories from fat 237.36 Kcal
% Daily Value*
Total Fat 26.37g 41%
Cholesterol 80.94mg 27%
Sodium 432.63mg 18%
Potassium 176.54mg 4%
Total Carbs 3.34g 1%
Sugars 1.96g 8%
Dietary Fiber 0.22g 1%
Protein 14.06g 28%
Vitamin C 2.1mg 3%
Vitamin A 0.1mg 5%
Calcium 167.4mg 17%
Amount Per 100 g
Calories 237.25 Kcal (993 kJ)
Calories from fat 181.13 Kcal
% Daily Value*
Total Fat 20.13g 41%
Cholesterol 61.77mg 27%
Sodium 330.15mg 18%
Potassium 134.72mg 4%
Total Carbs 2.55g 1%
Sugars 1.5g 8%
Dietary Fiber 0.17g 1%
Protein 10.73g 28%
Vitamin C 1.6mg 3%
Vitamin A 0.1mg 5%
Calcium 127.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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