Peach Prosciutto Stuffed Chicken Breast with Queso De Freir

Juicy bone-in chicken breast stuffed with fresh summer peach, basil, agave nectar, prosciutto, and Queso de Freir cheese is a great summer dish. You will have to crank up the oven, but it’s worth it!

Serve this with an easy Roasted Black Pepper Caesar Salad with Pancetta side!

I don’t eat peach throughout most of the year because I’m not a huge fan of the grocery store version of this fruit. They are usually too hard, and I have the most difficult time ripening them at home. For some reason, they go from unripe to mealy in a blink of an eye. Who loves mealy peaches?!! Not I! It is just as bad as eating a mealy watermelon. That my friends, always puts me in a sour mood. 

So, I’m excited that peach season is around the corner in my area. There is nothing like fresh, sweet, succulent tree-ripen ones. I’m looking forward to the many ways to enjoy them: grilled, in cobblers, in salsas, in salads, or my favorite…straight from the trees. Peaches are like tomatoes in a sense, since the off-the-shelf versions do not ever compare to the freshly picked ones.

I made these stuffed chicken breasts as an intro to peach season. Peach, agave nectar, basil, prosciutto, and cheese stuffed into the chicken provide savory, sweet, salty flavor notes that excite my tastebuds. 

I chose Queso de Freir for the cheese. Have you ever used it? To be honest, it is new to me, but I have found a new love.

Queso de Freir is a firm, salty, and mild Hispanic cheese that holds its shape when cooking due to its high melting point. Typically used for frying or pan searing, this cheese develops a golden crust and softens while retaining its shape when cooked. I chose it for its saltiness and as well as its shape-retaining ability. A good substitute for it is Fresco Blanco, a softer, less salty cheese that also holds its shape but not as well as the aforementioned. For this dish, I wanted the saltiness of the Queso de Freir and prosciutto to balance the sweet/sourness of the agave-soaked peach slices.

As far as the chicken, I use bone-in split chicken breasts with the skin on. They retain their juices better than boneless. And the skin not only keeps the breasts moist but also becomes golden brown and crispy. It is fabulously seasoned simply with extra virgin olive oil, Kosher salt (a must), and black pepper. I believe, in this case, simple is best.

For a herbaceous element, I add basil. It compliments the fruitiness of the peach really well. I have also made this dish using rosemary, which has a bolder flavor that I also enjoy. But if you are not a huge fan of rosemary, stick to the basil. Or experiment with your own herb selection.

Enjoy!

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Peach Prosciutto Stuffed Chicken Breast with Queso De Freir

Author: Thao | In Good Flavor Cuisine:American Courses:Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesTotal time:1 hour Servings:2 Servings

Description

Juicy bone-in chicken breast stuffed with fresh summer peach, basil, agave nectar, prosciutto, and Queso de Freir cheese is a great summer dish. You will have to crank up the oven, but it’s worth it!

Ingredients

• 1/2 ripe medium size peach
• 2 tsp. julienned basil or 1/2 tsp. chopped rosemary  
• 1 tbsp. agave nectar
• 2 bone-in split chicken breast halves with skin 
• 4 slices prosciutto (about 1 oz.)
• 4 oz. Queso De Freir cheese, cut into 1/4-inch slices
• 1 tbsp. extra virgin olive oil
• 1/4 tsp. black pepper
• 1 tsp. Kosher salt (not table salt)
• 8 to 10 toothpicks presoaked in water for at least 30 minutes
• 2 small pieces of aluminum foil

Instructions

1. Preheat oven to 350 degrees F.
2. Cut peach into 1/4-inch slices. Place in a small bowl. Add agave nectar and basil. Stir to combine.
3. Cut a slit along one side of the breast, creating a large pocket. If there is a natural gap between the breast meat and the tenderloin, use that as a guide. For each breast, layer the opening with half of the peach and basil mixture (spoon on any excess agave), half of the prosciutto, and half of the cheese. Secure the opening with 4 to 5 toothpicks to keep contents in. 
4. Brush oil on all sides of breasts. Season with black pepper and Kosher salt. Place on prepared baking sheet. Cover the opening with a small piece of aluminum foil to prevent drying out.  Avoid pressing foil onto the cheese. Bake for 35 minutes. Remove foil. Bake for 5 additional minutes (the thickest part of the breast should be 160 degrees F). Remove chicken. Turn oven on Hi broil. If needed, prop up the chicken with a wad of aluminum foil so that the area with skin faces straight up. Broil until the skin is golden brown and bubbly, about 2 minutes on the middle rack. Keep a close eye on it as it will burn quickly.
5. 
   
6. 
7. Remove all toothpicks before serving.
8. Makes 2 servings.

Keywords:Chicken Breast, Stuffed Chicken Breast, Peach, Queso De Feir

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