Fontina Prosciutto Stuffed Chicken with Spring Vegetables
Ingredients
- ½ cup shredded fontina cheese
- ¼ cup chopped prosciutto or ham
- 1 teaspoon chopped fresh tarragon, plus more for garnish
- 2 boneless, skinless chicken breasts (about 1 pound total)
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- ½ cup peas
- 2 spring onions or scallions, sliced
- ¼ cup half-and-half
Instructions
Fontina & Prosciutto Stuffed Chicken with Spring Vegetables serves 4 original recipe by EatingWell.
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