Filed Under: asparagus recipe, chicken breast, chicken dinner, chicken recipe

Chicken Breast with Peas, Asparagus, Tarragon & Fontina Cheese

Flavours meld together perfectly in this dish. Since vegetables are included in the recipe, just add rice or steamed new potatoes.

April 8th, 2012

Excerpted from New Italian Cooking by Scott Conant, with Joanne McAllister Smart. Copyright © 2005. Excerpted with permission of Random House of Canada Limited . All rights reserved.

Prep Time
20 minutes
Cook Time
60 minutes
  • 4 boneless, skinless chicken breast halves (1-1/2 lb)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1/2 medium onion, thinly sliced
  • 1 bunch asparagus (3/4 lb), trimmed and chopped into 1-inch pieces
  • 1/2 Cups fresh or defrosted frozen peas
  • 1 teaspoon chopped fresh tarragon
  • 8 slices thin Fontina cheese
  1. Preheat oven to 300 F.

  2. Pound each chicken breast lightly with a meat pounder at its thickest end for an even thickness. Season both sides with salt and pepper.

  3. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Increase heat a little and add asparagus, peas and tarragon, adding up to another tablespoon of olive oil, if necessary. Season with salt and pepper. Cook, stirring occasionally, until asparagus is tender, about 8 minutes.

  4. Meanwhile, heat 2 tablespoons of olive oil in another oven-proof sauté pan over medium-high heat. Add chicken breasts, lower heat a little, and cook, turning chicken once, until browned on both sides, about 10 minutes. Remove from heat, but keep chicken inside.

  5. Spoon vegetables on top of chicken.

  6. Top vegetables with a single layer of cheese to cover. Put pan in oven to melt cheese and finish cooking chicken, 5 minutes. Serve on warm plates with extra vegetables and any juices.

Chicken Breast with Peas, Asparagus, Tarragon & Fontina Cheese

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