Oh, my goodness! I’m practically drooling just thinking about this Fontina & Prosciutto Stuffed Chicken with Spring Vegetables. This dish is an absolute showstopper and perfect for any occasion, whether it’s a cozy dinner at home or impressing guests at a gathering. The creamy, cheesy filling combined with tender chicken and bright spring vegetables is like a warm hug on a plate!
I first tried this recipe during a dinner party with friends a couple of years ago, and let me tell you—it was a hit! The combination of fontina cheese and prosciutto is heavenly, and the fresh vegetables add just the right amount of crunch and color. Every bite feels luxurious and indulgent, yet it’s surprisingly simple to make. I love how it makes me feel like a gourmet chef without spending hours in the kitchen. So, let’s dive into what you’ll need to recreate this culinary delight.
What’s in Fontina & Prosciutto Stuffed Chicken with Spring Vegetables?
Boneless, skinless chicken breasts: The star of the dish! I recommend using high-quality, fresh chicken breasts for the juiciest results.
Fontina cheese: Creamy and rich, this cheese melts beautifully and adds a delicious depth of flavor. You can find it at most grocery stores, and I always go for the good stuff!
Prosciutto: This lovely Italian cured ham is salty and savory, giving the filling a burst of flavor. Feel free to chop it into smaller pieces for easier stuffing.
Asparagus: Fresh asparagus adds a nice crunch. I love the bright green color it brings to the dish—but if it’s out of season, feel free to use green beans!
Fresh peas: They provide a sweet pop of flavor and a beautiful contrast in color. And if you don’t have fresh ones, frozen peas are a perfect alternative.
Heavy cream: This creates a luscious sauce that envelops the chicken and vegetables.
Garlic & thyme: These aromatics bring incredible flavor and are pretty much essential in any savory dish.
Lemon zest: Just a sprinkle adds a bright zing, cutting through the richness of the cheese and cream.
Salt & pepper: Essential for seasoning the chicken to perfection.
Olive oil: I always use extra virgin olive oil for its flavor and health benefits.
Chicken broth: This will deepen the sauce’s flavor and keep everything nice and moist.
Fresh parsley: A fragrant garnish to top off this lovely dish!
Is Fontina & Prosciutto Stuffed Chicken with Spring Vegetables Good for You?
Now, let’s chat about the health profile of this dish. This stuffed chicken is a hearty meal, and while it does include some rich ingredients like heavy cream and cheese, it also packs a punch with nutrients!
Chicken breasts: A great source of lean protein, they help keep you feeling full and support muscle growth.
Fresh vegetables: Both the asparagus and peas are nutritious! Asparagus is rich in vitamins A, C, and K, while peas are a good source of fiber and plant-based protein.
The only downside might be the heavy cream, which is high in calories and saturated fats. If you’re looking for a lighter option, you could replace it with half-and-half or even a plant-based cream substitute! Just keep in mind that it may alter the flavor slightly.
What You’ll Need
– 4 boneless, skinless chicken breasts
– 4 oz fontina cheese, cut into small cubes
– 4 slices prosciutto, chopped
– 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
– 1 cup fresh peas (or frozen peas, thawed)
– 1 cup heavy cream
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
– Zest of 1 lemon
– Salt and pepper to taste
– 2 tbsp olive oil
– 1/4 cup chicken broth
– Fresh parsley, for garnish
This recipe serves about 4 people.
How to Make Fontina & Prosciutto Stuffed Chicken with Spring Vegetables?
1. Preheat your oven to 375°F (190°C). Trust me, your kitchen will be smelling divine in no time!
2. In a bowl, combine the fontina cheese and chopped prosciutto. Set this delightful mixture aside for a moment.
3. Carefully, using a sharp knife, create a pocket in each chicken breast by cutting horizontally. Be cautious not to cut all the way through; we want to keep that cheesy goodness inside!
4. Stuff each chicken breast with the fontina and prosciutto mixture, securing the openings with toothpicks if necessary (think of it as giving your chicken a little hug).
5. Season the chicken breasts generously with salt and pepper on both sides. We want to bring out all those yummy flavors!
6. In a large, oven-safe skillet, heat olive oil over medium-high heat. Add your stuffed chicken breasts and sear them for about 4-5 minutes on each side until golden brown. That’s right, get them nice and crispy!
7. Once they’re ready, add minced garlic and fresh thyme to the skillet, stirring for about 30 seconds until that heavenly aroma fills your kitchen.
8. Pour in the heavy cream and chicken broth, then add the asparagus and peas. Don’t forget to sprinkle that fresh lemon zest over the top!
9. Bring the mixture to a gentle simmer, then transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (making sure it reaches an internal temperature of 165°F or 75°C).
10. Once it’s done, remove it from the oven and let the chicken rest for a few minutes. After all that cooking, it’s time for a little relaxation!
11. Slice into that glorious chicken to reveal the cheesy, prosciutto-filled goodness. Serve it up with the colorful spring vegetables and sauce. Garnish with fresh parsley for that extra touch.
Serving Suggestions and Chef’s Tips
– Pair this stuffed chicken with a light salad or some crusty bread to soak up that delicious sauce. You won’t regret it!
– For an added crunch, consider topping it with some toasted pine nuts before serving. They’re a perfect complement for the creamy filling.
– If you’re feeling adventurous, try swapping out the asparagus and peas for other seasonal vegetables like zucchini or bell peppers. It’s super versatile, which is one of the many reasons I love this recipe!
I hope you’re as excited as I am to try this Fontina & Prosciutto Stuffed Chicken with Spring Vegetables! It’s easy enough to whip up on a weeknight but impressive enough to serve for a special occasion. Trust me, your taste buds will thank you! I can’t wait to hear how yours turns out, so when you make it, drop me a message and let me know your thoughts! Happy cooking!
