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Pumpkin Valdostana Chicken

By chef Franco Luise

Inspired by Italian cuisine - chicken with pumpkin sauce, ham, and cheese. Hearty and fragrant dish for the weekend.

23 min
Medium

7 min prep · 16 min cook

Pumpkin Valdostana Chicken
482 kcal · per serving
Protein 54g Carbs 18g Fat 20g
Ingredients

What you will need

5 items · serves 1
  • Chicken Breast 1 pcs
  • Pumpkin 200 g
  • Grated cheese 35 g
  • Plain Flour 1 tbsp
  • Butter 0.25 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

11 steps · 16 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C 🍗✨

  2. Slice the pumpkin. Clean the pumpkin, remove the seeds, peel it (you do not need to do this with Hokkaido pumpkin), and cut it into thin slices.

  3. Slice the chicken. Cut the chicken meat into thin slices.

  4. Sear the chicken. Heat the olive oil and butter in a pan over high heat; once the butter has melted, add the chicken and cook for about 3-4 minutes on each side until golden brown.

  5. Transfer the chicken to a baking sheet. Transfer the chicken to a baking sheet and pour over the remaining butter from the pan.

  6. Coat the pumpkin in flour. Coat the pumpkin slices in flour and toss lightly.

  7. Sear the pumpkin. In the same pan, heat the sunflower oil and fry the pumpkin over medium heat until golden brown, about 3-4 minutes.

  8. Add the pumpkin to the chicken. Arrange the pumpkin slices over the chicken.

  9. Add the cheese and bake. Add the cheese on top and bake in the oven at 200 C for about 5 minutes, until melted.

  10. Remove from the oven. Remove from the oven.

  11. Serve. Serve on a plate 🍽️✨

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