Fontina & Prosciutto Stuffed Chicken with Spring Vegetables

Layered fontina and prosciutto on top of butterflied chicken breasts then folding them closed gives you gooey cheesiness in every bite. A little half-and-half stirred into this one-pan dish at the end of cooking creates a creamy sauce to coat the chicken and veggies (peas, asparagus & scallion). The option to make this dairy-free is also an option. *The substitutions will be unflavored coconut milk for cream and fontina is replaced with DF mozzarella.

{gluten-free} {*Dairy-free} {Nut-free}