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Succulent chicken breast stuffed with peach, basil, agave nectar, prosciutto, and Queso de Freir cheese.
Note: Prep time given includes 30 minutes of soaking for toothpicks. See blog for some step-by-step photos.
Preheat oven to 350°F.
Cut peach into 1/4-inch slices. Place in a small bowl. Add agave nectar and rosemary. 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 rosemary 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.
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 cheese. Bake for 35 minutes. Remove foil. Bake for 5 additional minutes (thickest part of breast should be 155 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. 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.
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In Good Flavor on 7.10.2015
Thanks, my friend. Thought I’d mix it up a little with this one!
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 7.6.2015
Hi Thao, looks like some fancy cooking going on at your home!!! Sounds wonderful! Cheryl