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 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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