Fontina Prosciutto Stuffed Chicken (Printable Version)
Tender chicken filled with fontina and prosciutto, nestled in a creamy sauce with fresh spring vegetables.
# Ingredients:
→ Filling and Chicken
01 -
1/2 cup shredded fontina cheese
02 -
1/4 cup chopped prosciutto or ham
03 -
1 teaspoon chopped fresh tarragon
04 -
2 boneless, skinless chicken breasts (about 1 pound total)
05 -
1/4 teaspoon salt, divided
06 -
1/4 teaspoon ground pepper, divided
07 -
1 tablespoon plus 1 teaspoon cornstarch, divided
→ For Cooking
08 -
2 tablespoons extra-virgin olive oil
09 -
1 cup low-sodium chicken broth
10 -
1 pound asparagus, trimmed and cut into 2-inch pieces
11 -
1/2 cup peas
12 -
2 spring onions or scallions, sliced
13 -
1/4 cup half-and-half
# Steps:
01 -
Mix fontina cheese, prosciutto (or ham), and tarragon in a small bowl.
02 -
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Open each breast and place half the filling in the center. Close the edges firmly to seal. Sprinkle with 1/8 teaspoon each salt and pepper, then coat lightly with 1 tablespoon cornstarch, shaking off excess.
03 -
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 6 minutes.
04 -
Add chicken broth to the skillet. Reduce heat to maintain a simmer, cover, and cook, flipping once halfway through, until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes. Transfer the chicken to a plate and cover to keep warm.
05 -
Add asparagus, peas, spring onions (or scallions), and the remaining 1/8 teaspoon each salt and pepper to the skillet. Simmer and cook, stirring occasionally, until the asparagus is bright green and tender and the liquid slightly reduces, about 4 minutes.
06 -
Whisk half-and-half with the remaining teaspoon of cornstarch in a small bowl. Add to the pan and cook, stirring gently, until the sauce thickens, about 1 minute.
07 -
Return the chicken to the pan and turn to coat it with the sauce. Slice the chicken and serve with the vegetables and sauce. Garnish with tarragon, if desired.
# Notes:
01 -
Use a nonporous plastic cutting board when preparing raw chicken to avoid bacteria absorption and ensure easier cleaning.
02 -
A toothpick can be used to secure the chicken stuffing, ensuring it does not fall out during cooking. Remove it before serving.
03 -
Fontina cheese can be substituted with Gouda, Gruyère, or Taleggio. Asparagus can also be replaced with green beans or broccoli florets.