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1
Prepare the braised lentils with spinach through step 1.
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2
Preheat oven to 375F.
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3
Trim any excess fat, skin, and cartilage from the chicken pieces.
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4
Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible.
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5
Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres.
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6
Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
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7
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.
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8
Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching.
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9
Cook just until they begin to brown, about 2 minutes.
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10
(Overcooking will toughen the prosciutto.)
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11
Turn the chicken and cook until the second side is golden brown, about 3 minutes.
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12
Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room.
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13
Adjust the heat as you work so the chicken doesn't burn or stick in places.
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14
Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan.
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15
Boil until reduced by half.
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16
Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken.
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17
Season lightly with salt and pepper.
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18
Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce.
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19
Drape the sliced Fontina over the chicken pieces to cover them completely.
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20
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.
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21
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.
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22
While the chicken is in the oven, finish the braised lentils.
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23
Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
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24
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.
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25
*Ask for the prosciutto sliced slightly thicker than paper-thin.
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26
You will need six slices if each slice is roughly the same size as a chicken breast.
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27
Buy more or fewer slices as necessary.
