Description
Indulge in the delightful flavors of Fontina & Prosciutto Stuffed Chicken with Spring Vegetables. This elegant dish is perfect for any occasion, combining creamy fontina cheese and savory prosciutto stuffed into tender chicken breasts. Paired with vibrant spring vegetables like asparagus and peas, this recipe offers a satisfying balance that is both comforting and nutritious. Whether you’re hosting a dinner party or enjoying a cozy family meal, this gourmet dish is sure to impress without requiring hours in the kitchen. Easy to prepare yet visually stunning, it’s a meal that brings joy to your table.
Ingredients
Scale
- 0.5 cup shredded fontina cheese
- 0.25 cup chopped prosciutto
- 2 boneless skinless chicken breasts
- 0.25 teaspoon salt, divided
- 0.25 teaspoon ground pepper, divided
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 0.5 cup peas
- 2 spring onions or scallions, sliced
- 0.25 cup half-and-half
Instructions
- Preheat your skillet over medium-high heat.
- In a bowl, combine fontina cheese, prosciutto, and tarragon for the filling.
- Cut a slit in each chicken breast, stuff with the cheese mixture, and seal.
- Season and coat each breast lightly with cornstarch.
- Sauté the stuffed chicken in olive oil until browned on both sides.
- Add chicken broth, cover, and cook until internal temperature reaches 165°F.
- In the same skillet, add asparagus and peas; cook until tender.
- Prepare a creamy sauce with half-and-half and cornstarch; return chicken to coat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast (approximately 200g)
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg