Chicken Breast Valdostana and Braised Lentils

I found this recipe at Elly's Blog. 5 posts tagged “fontina” - Elly’s Blog on VoxToday I tripled the recipe.

Chicken Breast Valdostana
2 b/s chicken breast halves,2 thin slices prosciutto (today I used ham)flour, seasoned with salt and pepper,1/2 Tbsp. butter,1/2 Tbsp. extra virgin olive oil,1/4 cup dry white wine, 1/4 cup chicken stock,2 thin slices fontina cheese,1/4 cup diced tomatoes, seasoned lightly with salt and pepper,2 tsp. grated Romano
Preheat oven to 375.
Fit a piece of prosciutto over each chicken breast, so the slice of prosciutto is as close as possible to the size of the chicken breast. Using the back of a knife or the flat side of a mallet, pound the chicken lightly, just to get the prosciutto to adhere.
Dredge the chicken pieces in the seasoned flour.
Heat a skillet over moderate heat and add the butter and olive oil. When the butter is foaming, add the chicken, prosciutto side down.
Cook chicken for about 2 minutes before flipping and browning on other side for an additional 2-3 minutes. Remove chicken.

To the pan, add the chicken stock and wine. Cook over medium high heat until reduced by half.
Place the chicken back in the skillet and top each breast with 1 slice of fontina, 2 Tbsp. of diced tomatoes and 1 tsp. grated cheese.
Put the skillet in the oven and cook until chicken is done, about 15 minutes.
Braised Lentils with Spinach
1/2 cup brown lentils( today I used green),1 bay leaf,2 tsp. olive oil, 1 sprig thyme or a pinch of dried( I used dried),1 small carrot, diced,1 small piece celery, diced,1/2 small onion, diced,4-5 mushrooms, chopped,,1 clove garlic, minced3 Tbsp. chicken or vegetable stock,1 cup fresh spinach, shredded or chopped,salt and pepper to taste
Place lentils and bay leaf in a small pan and pour cold water in the pan so that it reaches about 3" above the lentils. Cook at a rolling boil until lentils are tender, about 20-25 minutes. Drain.
Meanwhile, heat a medium skillet over moderate heat and add olive oil and thyme. Saute the onions, celery, carrots and mushrooms until tender.
Stir in garlic and cook until fragrant, about 30 seconds. Add lentils and chicken stock. Bring to a boil and cook until liquid is reduced enough to coat lentils--a couple minutes. Add spinach and cook until just wilted. Season to taste with salt and pepper.

To serve: spoon lentils onto a plate, top with chicken and spoon sauce from chicken over entire dish.