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Photo: Jacob Fox
Active Time:30 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupshredded fontina cheese¼cupchopped prosciuttoorham1teaspoonchopped fresh tarragon, plus more for garnish2boneless, skinless chicken breasts (about 1 pound total)¼teaspoonsalt, divided¼teaspoonground pepper, divided1tablespoonplus 1 teaspoon cornstarch, divided2tablespoonsextra-virgin olive oil1cuplow-sodium chicken broth1poundasparagus, trimmed and cut into 2-inch pieces½cuppeas2spring onionsorscallions, sliced¼cuphalf-and-half
Cook Mode(Keep screen awake)
Ingredients
½cupshredded fontina cheese
¼cupchopped prosciuttoorham
1teaspoonchopped fresh tarragon, plus more for garnish
2boneless, skinless chicken breasts (about 1 pound total)
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
1tablespoonplus 1 teaspoon cornstarch, divided
2tablespoonsextra-virgin olive oil
1cuplow-sodium chicken broth
1poundasparagus, trimmed and cut into 2-inch pieces
½cuppeas
2spring onionsorscallions, sliced
¼cuphalf-and-half
DirectionsMix cheese, prosciutto (or ham) and tarragon in a small bowl.To stuff chicken breasts, cut a horizontal slit along the thin, long edge, nearly through to the opposite side. Open up each breast and place half the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the chicken with 1/8 teaspoon each salt and pepper, then lightly coat with 1 tablespoon cornstarch, shaking off any excess.Heat oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 6 minutes total. Add broth, reduce heat to maintain a simmer, cover and cook, flipping once halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 12 minutes. Transfer the chicken to a plate and cover to keep warm.Add asparagus, peas, spring onions (or scallions) and the remaining 1/8 teaspoon each salt and pepper to the pan. Return to a simmer and cook, stirring occasionally, until the asparagus is bright green and just tender and the liquid reduces slightly, about 4 minutes.Whisk half-and-half and the remaining 1 teaspoon cornstarch in a small bowl. Add to the pan and cook, stirring gently, until the sauce is thickened, about 1 minute. Return the chicken to the pan and turn to coat with the sauce. Slice the chicken and serve with the vegetables and sauce, garnished with more tarragon, if desired.Originally appeared: EatingWell Magazine, March 2022
Directions
Mix cheese, prosciutto (or ham) and tarragon in a small bowl.To stuff chicken breasts, cut a horizontal slit along the thin, long edge, nearly through to the opposite side. Open up each breast and place half the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the chicken with 1/8 teaspoon each salt and pepper, then lightly coat with 1 tablespoon cornstarch, shaking off any excess.Heat oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 6 minutes total. Add broth, reduce heat to maintain a simmer, cover and cook, flipping once halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 12 minutes. Transfer the chicken to a plate and cover to keep warm.Add asparagus, peas, spring onions (or scallions) and the remaining 1/8 teaspoon each salt and pepper to the pan. Return to a simmer and cook, stirring occasionally, until the asparagus is bright green and just tender and the liquid reduces slightly, about 4 minutes.Whisk half-and-half and the remaining 1 teaspoon cornstarch in a small bowl. Add to the pan and cook, stirring gently, until the sauce is thickened, about 1 minute. Return the chicken to the pan and turn to coat with the sauce. Slice the chicken and serve with the vegetables and sauce, garnished with more tarragon, if desired.
Mix cheese, prosciutto (or ham) and tarragon in a small bowl.
To stuff chicken breasts, cut a horizontal slit along the thin, long edge, nearly through to the opposite side. Open up each breast and place half the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the chicken with 1/8 teaspoon each salt and pepper, then lightly coat with 1 tablespoon cornstarch, shaking off any excess.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 6 minutes total. Add broth, reduce heat to maintain a simmer, cover and cook, flipping once halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 12 minutes. Transfer the chicken to a plate and cover to keep warm.
Add asparagus, peas, spring onions (or scallions) and the remaining 1/8 teaspoon each salt and pepper to the pan. Return to a simmer and cook, stirring occasionally, until the asparagus is bright green and just tender and the liquid reduces slightly, about 4 minutes.
Whisk half-and-half and the remaining 1 teaspoon cornstarch in a small bowl. Add to the pan and cook, stirring gently, until the sauce is thickened, about 1 minute. Return the chicken to the pan and turn to coat with the sauce. Slice the chicken and serve with the vegetables and sauce, garnished with more tarragon, if desired.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)340Calories17gFat11gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
