Peach Prosciutto Stuffed Chicken Breast with Queso de Freir

Peach Prosciutto Stuffed Chicken Breast with Queso de Freir:

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

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 one side of the breast creating a large pocket. If the 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 opening with 4 to 5 toothpicks to keep contents in (see Photo A).

Photo A Photo B Photo C

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 (see Photo B). Avoid pressing foil onto cheese. Bake for 35 minutes. Remove foil. Bake for 5 additional minutes (thickest part of breast should be 160 degrees F). Remove chicken. Turn oven on Hi broil. If needed, prop up chicken with a wad of aluminum foil so that the area with skin faces straight up (see Photo C). Broil until the skin is golden brown and bubbly, about 2 minutes on middle rack. Keep a close eye on it as it will burn quickly.

Remove all toothpicks prior to serving. Makes 2 servings.

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