Thought I would share this new recipe I discovered on Half Baked Harvest website right as we wrap up this stone fruit season. Feel free to substitute white peaches or nectarines for the regular peaches and/or pancetta for the bacon! It is quite saucy so serve with some roasted fingerling potatoes or quinoa to absorb all of these delicious flavors. I used a dutch oven instead of the skillet and it worked out just fine!
- 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
- 4 tsp fig preserves/jam
- 8 thin slices prosciutto
- 2 small shallots, halved
- 4 garlic cloves, smashed
- 2 peaches, cut into 10-12 wedges
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1 tbsp salted butter
- 1 pinch crushed red pepper flakes
- 1/2 cup balsamic vinegar
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 balls burrata cheese, at room temperature
- 1/2 cup fresh basil
- Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
- Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, peaches, and thyme around the chicken. Drizzle olive oil over the peaches, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.
- Switch the oven to broil Remove the peaches from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven, place the chicken on the plate with the peaches.
- Place the skillet with the shallots and garlic over medium heat. Add the butter and a pinch of red pepper flakes. Add the balsamic vinegar and wine. Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half. Slide the chicken and peaches back into the skillet, simmer 1 minute. Remove from the heat.
- Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside orzo and crusty bread for soaking up that sauce. Enjoy!