Fontina & Prosciutto Stuffed Chicken with Spring Vegetables
Indulge in the delectable flavors of Fontina & Prosciutto Stuffed Chicken with Spring Vegetables. This gourmet dish brings together succulent, tender chicken breasts filled with creamy fontina cheese and savory prosciutto, all complemented by vibrant spring vegetables like asparagus and peas. Ideal for weeknight dinners or special gatherings, this easy-to-follow recipe delivers a restaurant-quality meal right at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 0.5 cup shredded fontina cheese
- 0.25 cup chopped prosciutto
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 pound asparagus
- 0.5 cup peas
- 2 tablespoons extra-virgin olive oil
- 0.25 cup half-and-half
Instructions
- In a bowl, combine fontina cheese, prosciutto, and tarragon for the filling.
- Cut horizontal slits in each chicken breast to create pockets and stuff with the filling.
- Season the chicken with salt and pepper, then coat lightly with cornstarch.
- Heat olive oil in a skillet over medium-high heat; cook chicken until browned, about 6 minutes.
- Add chicken broth; cover and simmer until internal temperature reaches 165°F (approximately 12 minutes).
- Sauté asparagus, peas, and spring onions in the same skillet for about 4 minutes until tender.
- Whisk together half-and-half and cornstarch; add to vegetables to thicken sauce before returning chicken to the pan.
Nutrition
- Serving Size: 1 stuffed chicken breast (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg