Chicken Valdostano

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Most Helpful Positive Review

Jan 23, 2003

This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and used provolone. This is just as good as any chicken dish from an Italian restaurant. If my too-picky husband liked it.

—CSANDST1

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Most Helpful Critical Review

Dec 19, 2004

nothing "wow"ing about.

—bhappe

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109 Ratings

Dec 28, 2005

I LOVE fontina cheese and this recipe uses it perfectly. This was fantastic, but next time I would probably only use 1/2 tsp. of the white pepper, it was a little too strong. Thanks for a "keeper" that I will definately be making again and again!

—Suemck

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Oct 25, 2005

Been looking for a recipe like this. Was intoduced to Fontina cheese in a hi-end Italian restaurant. This is an almost exact replica. Only thing I added was a dash of lemon juice. Fabulous. Had Ceasar salad and garlic mashed potatos with it,

—JAHNET

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Apr 14, 2011

Rich and delicious with an impressive presentation. But then it's hard to go wrong when you're working with perfect, luscious ingredients and proper method of cooking (although I cooked my chicken in half butter, half olive oil, at medium-high heat, not low!) Using the best ingredients is key to getting the best results - no skimping! Use a good wine, the same you'd drink. Prosciutto di Parma if your budget allows and the very best fontina cheese. Also, being careful not to overcook the chicken results in its being fork tender. Lovely dish - I served it with a rainbow angel hair pasta, and haricots verts.

—naples34102

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Aug 07, 2005

Easy to prepare and great flavor. I didn't have the fontina so I used mozzarella. I served it with garlic mashed potatoes.

—PEW5186

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Jan 27, 2005

we really liked this a lot, and will definately make it again. I did make a few tiny changes. I added a little olive oil to the butter when cooking the chicken to keep the butter from burning. After browning the chicken, I put it in a pan in the oven at 350 for awhile because I didnt feel 2 mins a side was enough and I was prepping the sauce, etc. I had pancetta and no prosciutto, so I cooked that up and crumbled it on top of the cheese, and cooked the mushrooms a little while longer until almost all the liquid was gone. (the mushrooms were awesome!) This is a salty dish, I had to catch my husband before he just did his usual shake of salt without tasting. My kids loved it, without the mushrooms. Thanks for the recipe!

—RACHAEL

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Jan 15, 2005

This was amazing. Not only does this taste delicious, but looks like a meal fit for company. Didn't have fontina cheese, so used fresh mozzarella instead. Can not wait to try this one again...probably next time the in-laws come for dinner. Thanks for the post.

—Momof2

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Nutrition

Calories
406 kcal
20%

Carbohydrates
4.7 g
2%

Cholesterol
135 mg
45%

Fat
22.7 g
35%

Fiber
0.5 g
2%

Protein
38.8 g
78%

Sodium
707 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Valdostano

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 406
Calories from Fat: 205

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 12.5g 62 %
Cholesterol 135mg 45 %
Sodium 707mg 28 %
** Potassium 452mg 13 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 0.5g 2 %
Protein 38.8g 78 %
** Sugars 1.4g
Vitamin A 14 %
Vitamin C 8 %
Calcium 22 %
Iron 15 %
** Thiamin 14 %
** Niacin 167 %
** Vitamin B6 45 %
** Magnesium 16 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.