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 difficulty 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 introduction to peach season. The peach, agave nectar, basil, prosciutto, and cheese stuffed into the chicken provide savory, sweet, salty flavor notes that excite my taste buds.
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 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.
Regarding 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.
I add basil as an herbaceous element. 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
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
Instructions
- Preheat oven to 350 degrees F.
- Cut peach into 1/4-inch slices. Place in a small bowl. Add agave nectar and basil. Stir to combine.
- Cut a slit along oneย side of the breast, creating a large pocket. If there is a natural gap between the breast meat and theย tenderloin, use that as a guide. For each breast, layer the opening with half of the peach and basil mixture (spoon on any excessย agave), half of the prosciutto, and half of the cheese. Secure the opening with 4 to 5 toothpicks to keep contents in.ย
- Brush oil on all sides of breasts. Season with black pepper and Kosher salt. Place on preparedย baking sheet.ย Cover the opening with aย small piece ofย aluminum foil to prevent drying. Avoid pressing foil onto the cheese. Bake for 35 minutes.ย Remove foil. Bake for 5 additional minutes (the thickest part of the breast should be 160 degrees F). Remove chicken. Turn oven on high broil. If needed, prop up the chicken with a wad ofย aluminum foil so that the area with skin faces straight up. Broil until the skin isย golden brown and bubbly, about 2 minutes, on the middle rack. Keep a close eye on I,t as it will burn quickly.
- Remove all toothpicks before serving.
- Makes 2 servings.
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I am with you 100%! A fresh peach is super scrumptious! A mealy one? Ummm not so much. And they go bad so gosh darn fast ๐ this stuffed chicken looks and sounds amazingly delish!! Loooove the addition of proscuitto and Queso De Freir (the Spanish grocer near me carries it- so Yum!) I can just imagine how good this chicken is- off the charts delicious I am sure!!! โก cheers, my friend!
This looks absolutely delicious. You are making me hungry and I just finished breakfast! Pinning now!
These look so tasty! I am always excited when peach season starts as well!
I'm glad you agree with me about the peaches, Cheyanne! It's good to know that I'm not being too picky. This chicken is indeed yummy and best when the peach is sweet and ripe. I know what you mean about the prosciutto and Queso de Freir…they add so much to this dish. I'd eat them as an appetizer on their own. ๐ Have a great week!!
It pleases me to make someone who has just eaten hungry again. ๐ Thanks for stopping by and for the pin, Bam!
Thanks Inger! I can't wait to have my first fresh picked peaches this summer!
I love peach season and always look forward to it every year as well. This stuffed chicken is such a great way to showcase peaches! It looks amazing!
Thanks Kelly. I only wish that the peach I used in these photos were as sweet and juicy as the peak season ones.
I love all the combos of flavor you have going on here. The salty prosciutto and peach can really sing which makes it fabulous!
I'm going to look for queso de freir because this is one chicken dish I just have to make! I adore summer peaches, too, and cannot wait for our local crop to be available ๐
Thank you Shelby. I agree, and the more natural sweetness the peach has the better the dish!
I'm so glad you want to try it, Liz! I hope your store carries this cheese. Let me now how it turns out if you do make it. ๐
Peach works wonderfully with ham, never thought of the combination with that juicy chicken. Love it… As for the peach season, I can only say one thing: 'BRING IT ON!!!!' ๐
I've never tried Queso de Freir but I am sure I will love it because I'm yet to meet a cheese I DON'T love! This looks amazing! This is pretty much the only way I make chicken breast, unless I poach it. ๐ Very fussy about dry breast. This is most certainly not! ๐
Thanks Emanuele! And I second that…bring it on!! To be honest, I have never cooked ham and peach together myself, but YUM!!
Thanks Nagi! These breasts do come out moist and tender. I hope you'll get a chance to try the cheese! I'll be playing around with it some more since there is an extra block of it sitting in my fridge. ๐
I feel your pain about bought fruit, and you're so right! Mealy peaches and watermelons are just obnoxious. Unfortunately, in most of our stores you could pick either mealy or totally unripe stuff. Talking about this chicken, peaches, basil, cheese, prosciutto…? Count me on, please! I will be in a few hours!
I'm with you on peaches – I love them when they're good, but it's so hard to find them when they're perfect.
This dish looks insanely good! I've never heard of Queso De Freir cheese… is it like Halloumi? Any cheese that you can grill, I gotta try!
I'm so glad we are in agreement…mealy peaches and watermelon…BLAH!! And I'll keep the oven warm. Come on over!! ๐
Thanks Kathleen. Grilled cheese is pretty cool, isn't it? I have never had Halloumi (: But have had heard it is a good substitution for queso fresco, so I would imagine that they are similar.
I love all of the recipes with peaches that I am seeing lately in the blogosphere! I am so intrigued by the chicken and peach combo! I must try it sometime!
I'm so excited peach season is here! What a wonderful way to stuff chicken!
Thank you Cathleen. I think chicken pairs with so many things well and peach is one of them. I hope you'll give it a try sometimes!
Thank you Christin. I'm looking forward to stuffing chicken with a really sweet and juicy in-season peach soon! ๐
These look unreal! Love those flavors, looks like a delicious, tropical sort of dinner ๐
Oh my goodness, Denise. You just made me think of something when you said tropical…I'm just wondering how mango would go in this chicken? I might have to try it out next. I'm so glad you like the flavor combination. ๐
This looks like a wonderful wonderful idea!!!
Thank you Anne! I'm please with how it turned out.
Oh my goodness, we would just love this stuffed chicken! I really appreciate you sharing this awesome recipe with Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen
Thank you Miz Helen. I'm a fan of stuffed chicken too!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
Miz Helen
Thank you so much for the honor, Miz Helen. I appreciated it! Have a wonderful weekend!
Oh. . .yum, yum, yum Thao. Peaches are my second favorite fruit (cherries are still tops in my book). My parents live near the peach orchards, so growing up, I was lucky enough to have soft, juicy, sweet peaches always at my fingertips. I agree that the peaches you usually find at the grocery stores can be rock hard and not very enjoyable.
I'm going to be on the hunt for a good peach orchard in my neck of the woods and now that peach season is approaching, rest assured that this recipe will be tops on my list to make.
How fantastic it must have been to have access to those peaches when you were growing up! I'm so glad that this chicken dish is on your "to make" list, Lynn. You made my day! ๐
Thanks for all of these great recipes! I canโt wait to try the lime chicken tacos.
Regards: Eve Hunt