Fontina & Prosciutto Stuffed Chicken with Spring Vegetables
Fontina & Prosciutto Stuffed Chicken with Spring Vegetables is a delightful culinary experience that combines the rich flavors of creamy fontina cheese and savory prosciutto, all wrapped in tender chicken breasts. This dish is as visually appealing as it is delicious, making it perfect for everything from a cozy weeknight dinner to an elegant gathering. The addition of fresh spring vegetables not only enhances the meal’s nutritional profile but also adds vibrant color to the plate. In just 35 minutes, you can create an impressive and wholesome dish that your family and guests will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Pan-frying
- 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
- Prepare the filling by mixing together fontina cheese, prosciutto, and chopped tarragon in a bowl.
- Cut a slit in each chicken breast and stuff with the filling, sealing securely.
- Season the chicken with salt and pepper, then dust with cornstarch.
- Heat olive oil in a skillet over medium-high heat; cook stuffed chicken until browned.
- Add chicken broth, cover, and simmer until the chicken reaches an internal temperature of 165°F.
- In the same skillet, add asparagus, peas, and spring onions; cook until bright green.
- Whisk together half-and-half and remaining cornstarch; add to vegetables to thicken sauce.
- Return chicken to pan to coat in sauce before serving.
Nutrition
- Serving Size: 1 stuffed chicken breast with vegetables (approx. 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 120mg