Description
Succulent chicken breast stuffed with peach, basil, agave nectar, prosciutto, and Queso de Freir cheese.
Ingredients
- 1 whole Small Or 1/2 Ripe Medium Size Peach
- 1 Tablespoon Agave Nectar
- 2 teaspoons Julienned Basil Or 1/2 Tsp. Chopped Rosemary
- 2 pieces Bone-in Split Chicken Breast Halves With Skin
- 4 slices Prosciutto (about 1 Oz.)
- 4 ounces, weight Queso De Freir Cheese, Cut Into 1/4-inch Slices
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ teaspoons Black Pepper
- 1 teaspoon Kosher Salt (NOT TABLE SALT!)
- 8 sticks To 10 Sticks Toothpicks Presoaked In Water For At Least 30 Minutes
- 2 pieces (small) Aluminum Foil
Preparation
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.
