Description
Fontina & Prosciutto Stuffed Chicken with Spring Vegetables is a delicious and elegant dish that combines tender chicken breasts filled with creamy fontina cheese and savory prosciutto. Accompanied by seasonal spring vegetables, this recipe transforms ordinary dinners into extraordinary culinary experiences. Perfect for family gatherings or a cozy weeknight meal, it’s both easy to prepare and bursting with flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 0.5 cup shredded fontina cheese
- 0.25 cup chopped prosciutto
- 1 teaspoon chopped fresh tarragon
- 1 pound asparagus
- 0.5 cup peas
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 0.25 cup half-and-half
Instructions
- In a small bowl, combine the fontina cheese, prosciutto, and tarragon.
- Cut a slit in each chicken breast and stuff with the cheese mixture. Seal and season.
- Heat olive oil in a skillet over medium-high heat, brown the chicken on both sides (about 6 minutes).
- Add chicken broth, cover, and simmer until cooked through (about 12 minutes).
- Remove chicken, sauté asparagus, peas, and spring onions in the same skillet until tender (about 4 minutes).
- Whisk half-and-half with cornstarch, add to the skillet to thicken, then return chicken to coat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast (200g)
- Calories: 370
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg