Chicken Valdostana with Risotto-Style Fregula

Chicken Valdostana is a stuffed chicken breast with prosciutto and Fontina cheese. It is a traditional recipe from the Valled’Aosta region of northwest Italy bordered by France and Switzerland. This region of the Western Alps is absolutely breathtaking and famous for the iconic snow-capped peaks of the Matterhorn and a delicious chicken recipe called Chicken Valdostana.

I often make this dish for cooking classes. People tend to enjoy learning how to make it and it’s a step up from regular breaded chicken. The recipe as you’ll see below uses some ingredients that many might say aren’t Italian. However, in the Valle d’Aosta region of Italy, they are quite common. To accompany this dish I oftentimes make a nice creamy fregula.


Fregula (also fregola) is a type of pasta from Sardinia. It is similar to North African Berkoukes (pearl pasta) and Israeli couscous. Fregula typically is made from semolina dough that has been rolled into balls 2–3 mm and toasted in an oven. It’s absolutely delicious and it is a perfect accompaniment for this chicken dish.