The Dish | Chicken and Peaches

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. 

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