Italian Chicken Stack

Ellen Whiteman

Italian Chicken Stack is a delicious and flavorful dish made with boneless skinless chicken breasts, asparagus, ham, and fontina cheese. It is seasoned with kosher salt, black pepper, and fresh basil leaves. The dish is cooked in canola oil and unsalted butter, and the chicken is cooked in chicken broth for added flavor. The stack is served with a balsamic glaze drizzled on top. It is a perfect dish for those following a keto or low carb diet.

Signup to Dinnerfy to explore more

Sign up
💪🏻 Low Carb
Balsamic Glaze

20 mins

25 mins

Nutritional Value

Protein - unknown
Fats - unknown
Carbs - unknown


Total: 13Serves: 4
1 inch Canola oil

for deep-frying

4 Boneless skinless chicken breasts

about 6 to 8 ounces each

3/4 cup All-purpose flour
5/8 teaspoon Kosher salt

0.5 teaspoon plus 0.125 teaspoon

1/4 teaspoon Black pepper

freshly ground

4 tablespoon Unsalted butter

0.5 stick

1 cup Chicken broth
1 pound Asparagus

ends trimmed

1 tablespoon Cornstarch
4 slice Ham

thin slices, about 1 ounce each

8 large Fresh basil leaves
4 slice Fontina cheese

thin slices

2 teaspoon Balsamic glaze


Step 1 : 

Pour 1 inch of canola oil into a large saucepan over medium-high heat.

Step 2 : 

Have ready a wire rack lined with paper towels to use for draining. Heat the oil to 350°F on a deep-fry thermometer and keep hot until ready to fry.

Step 3 : 

Meanwhile, place the chicken breasts between two sheets of plastic wrap and use a meat pounder or heavy skillet to gently pound them to a 1-inch thickness.

Step 4 : 

In a shallow dish, combine the flour, 0.5 teaspoon of the salt, and the pepper and stir to combine. Using a paper towel, pat the chicken dry and dredge in the flour mixture, shaking to remove any excess.

Step 5 : 

In a large skillet, heat 2 tablespoons of the butter and the 2 tablespoons canola oil over medium-high heat. Brown the chicken breasts on both sides, 5 to 6 minutes per side. Be careful not to crowd the pan; you may need to work in batches. Transfer the chicken to a platter and set aside, covered, with a foil tent to keep warm.

Step 6 : 

Add the chicken broth to the skillet, bring to a simmer, and cook for 2 to 3 minutes, whisking constantly to get all the browned bits from the bottom of the pan. Add the remaining 2 tablespoons butter, still whisking constantly.

Step 7 : 

Return the chicken to the pan and reduce the heat to low. Using a spoon, drizzle the pan sauce over the chicken and cook until the sauce has thickened, 4 to 5 minutes. Keep covered in foil or in a warm oven.

Step 8 : 

Use a vegetable peeler to cut the asparagus into ribbons to equal about 2 packed cups. Combine with the cornstarch in a large bowl and toss to coat.

Step 9 : 

Working in batches, fry the asparagus ribbons in the oil, tossing with a slotted spoon or spider occasionally, until crispy and starting to turn golden brown, 10 to 15 seconds. Remove to the paper towel-lined rack and sprinkle immediately with the remaining 0.125 teaspoon salt. Set aside.

Step 10 : 

To assemble, lay 1 slice of ham, 2 basil leaves, and 1 slice of Fontina on each chicken breast. Cook over medium heat for 2 to 3 minutes, using a spoon to drizzle the sauce on top to baste the chicken and melt the cheese.

Step 11 : 

Plate the chicken breasts, top each with a mound of asparagus ribbons, and drizzle each with 0.5 teaspoon balsamic glaze. Serve immediately, with the leftover sauce on the side.

User Ingredient

User Instructions