Serve with rice and a glass of chardonnay.
OurFontina & Prosciutto Stuffed Chicken with Spring Vegetablesis a new twist on a favorite: classic chicken cordon bleu.
It will knock your socks off.
Photo: Jacob Fox
Open up each breast and place half the filling in the center.
wrap up the breast over the filling, pressing the edges firmly together to seal.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the chicken and cook, flipping once, until browned, about 6 minutes total.
Transfer the chicken to a plate and cover to keep warm.
Whisk 1/4 cup 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.
To make ahead
Prepare and stuff the chicken breasts in the morning.
Cover them with plastic wrap and place them in the refrigerator for about 20 minutes before cooking.
Allow them to come to room temperature before cooking.
you could easily use the leftover half-and-half as a substitute for milk or heavy cream.
It’s great for enhancing hot chocolate and coffee, creamy pasta sauces and soups.
It’s a wonderful addition to scrambled eggs too.
A chilled white wine would be a nice addition as well.
Store the leftovers in an airtight container and refrigerate them for up to 4 days.
Microwaving may cause the chicken to dry out, but it’s perfect for quickly heating any leftover vegetables.
Heat in 30-second intervals.
Thaw the chicken in the refrigerator when you’re ready to use them.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
