With the abundance of peaches we have around at the end of summer this dish has become a summertime favorite. You can pair with rice or roasted potatoes. I also have served it with grated zucchini as a low carb alternative to soak up all of the delicious juices. I also have substituted prosciutto that I crisp up ahead of time and double the basil if you are not a rosemary fan. This amazing salty-sweet combination will definitely be a hit for all ages!
- 1 1/2 pounds boneless chicken breasts or thighs (of equal size)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- Zest of 1 lemon
- Kosher salt and black pepper
- 1/4 cup all-purpose flour
- 4 slices thick cut bacon, chopped
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 peaches, sliced
- 1 tablespoon honey
- 8 ounces fresh mozzarella, torn
- Fresh basil, for topping
- Preheat the oven to 425 degrees F.
- Rub the chicken all over with olive oil, rosemary, lemon zest, and season generously with salt and pepper.
- Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.
- Heat a large oven-safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
- Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the wine and 1/4 cup water. Simmer the chicken for 5 minutes, until cooked through.
- Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the honey over the peaches.
- Transfer the skillet to the oven and roast for 5 minutes, then broil until the peaches are just charred and the cheese has melted, about 1 minute.
- Serve the chicken topped with peaches and drizzle over any pan sauce and top with basil.