Fontina & Prosciutto Stuffed Chicken with Spring Vegetables
Indulge in the irresistible flavors of Fontina & Prosciutto Stuffed Chicken with Spring Vegetables. This delightful dish features tender chicken breasts generously filled with creamy fontina cheese and savory prosciutto, all paired beautifully with vibrant spring vegetables. Perfect for any occasion, this recipe is not only quick to prepare—taking just 35 minutes—but it also impresses with its elegance and rich taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Dinner
- 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
- 1 cup low-sodium chicken broth
Instructions
- In a bowl, mix fontina cheese, prosciutto, and tarragon for the filling.
- Cut a pocket in each chicken breast; stuff with the filling and seal.
- Season the chicken with salt and pepper, then coat lightly with cornstarch.
- Heat olive oil in a skillet over medium-high heat; brown the stuffed chicken on both sides.
- Add chicken broth, cover, and simmer until the internal temperature reaches 165°F.
- In the same skillet, cook asparagus, peas, and spring onions until tender.
- Whisk half-and-half with remaining cornstarch; add to the pan to thicken sauce.
- Return chicken to the pan to coat in sauce before serving.
Nutrition
- Serving Size: 1 stuffed chicken breast (approx. 240g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg