Fontina & Prosciutto Stuffed Chicken with Spring Vegetables
Indulge in the delightful flavors of Fontina & Prosciutto Stuffed Chicken with Spring Vegetables, a dish that transforms simple chicken breasts into a gourmet experience. This recipe features tender chicken filled with creamy fontina cheese and savory prosciutto, all complemented by vibrant spring vegetables like asparagus and peas. Perfect for both weeknight dinners and special occasions, this dish is easy to prepare, making it an ideal choice for busy cooks looking to impress. The combination of rich filling and fresh produce creates a satisfying meal that’s not only visually appealing but also packed with flavor. Serve it alongside your favorite sides, and let this elegant yet approachable recipe become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 0.5 cup shredded fontina cheese
- 0.25 cup chopped prosciutto
- 1 pound asparagus
- 0.5 cup peas
- 2 tablespoons extra-virgin olive oil
- 0.25 cup half-and-half
Instructions
- In a small bowl, mix fontina cheese, prosciutto, and tarragon.
- Cut a horizontal slit in each chicken breast, stuff with the filling, and seal.
- Season the chicken with salt and cornstarch; heat olive oil in a skillet over medium-high heat.
- Brown the stuffed chicken on both sides (about 6 minutes), then add broth and simmer until cooked through (about 12 minutes).
- In the same skillet, sauté asparagus, peas, and spring onions until bright (about 4 minutes).
- Whisk half-and-half with cornstarch; add to vegetables to thicken sauce.
- Return chicken to the pan to coat in sauce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg