Cheesy Chicken Valdostana

If you love cooking chicken but want to switch things up, here’s a simple way to make your next chicken breast dinner, just like they do in Val D’Aosta – aka the Aosta Valley. It’s called Cheesy Chicken Valdostana.

PS: “Valdostana” typically refers to a style of dish that originates from the Aosta Valley in northwestern Italy, near the border with France and Switzerland. The term Valdostana is derived from “Val d’Aosta,” the Italian name for the Aosta Valley region.

Chicken Valdostana is a delicious and indulgent Italian dish that features chicken breasts that are pounded thin, then stuffed with ham and cheese before being breaded and pan-fried to golden perfection. The combination of savory ham and melted cheese adds richness and flavor to the tender chicken, creating a satisfying and comforting meal.

The dish is often served with a side of vegetables or a simple salad to balance out the richness of the chicken. Chicken Valdostana is a popular choice in Italian restaurants and home kitchens alike, showcasing the flavors and traditions of the Aosta Valley region in a delightful and satisfying way.

Easy Cheesy Chicken Breast Recipe

Here’s how to make this delicious yet simple weekday dinner from Northern Italy. We baked ours, so it’s healthy while still being tasty.

Cheesy Chicken Valdostana

Alessia

If you love cooking chicken but want to switch things up, here's a simple cheesy recipe from the Aosta Valley.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings 2

Calories 550 kcal

Equipment

1 baking dish
kitchen foil
fork

Ingredients

2 chicken breasts filleted
4 slices Italia cotto ham
4 slices fontina or emmental cheese
salt and pepper
dry or fresh sage
2 tbsp Belmorso Extra Virgin Olive Oil

Instructions

Cover your baking dish with kitchen foil, and layer the chicken breast fillets on top.
Season with salt and pepper, and bake for 15 minutes, in a slightly pre-heated oven at 180 degrees Celsius. Preheating it for 5 minutes is all you need.
Take the chicken breast out of the oven, drain any liquid and turn the chicken fillets on the other side.
Top each chicken breast fillet with 2 slices cotto ham and 2 slices emmental cheese.
Sprinkle plenty of sage and bake for another 10 minutes.
Take it out of the oven and serve with your favourite side dish.
For extra Italian flavour, we suggest plating the chicken fillets in a plate drizzled with Belmorso EVOO.
And here's the final result plated.