Summer-Stuffed Chicken Breast With Peach, Prosciutto, and Basil Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
2 Portions
Ingredients
  • 1 semi-ripe peach
  • 2 tablespoons olive oil, divided
  • 2 large chicken breasts, skinless
  • 2 ounces Brie cheese, cut into 4 slices
  • 2 slices prosciutto
  • 6 fresh basil leaves
  • salt, to taste
  • pepper, to taste
Directions
  1. Preheat the oven to 375 F.
  2. Heat up a griddle pan to a medium-high heat.
  3. Slice the peach into segments.
  4. Gently toss the peach slices in 1 tablespoon olive oil.
  5. Place the peaches onto the hot griddle pan and let them cook for 3 to 4 minutes.
  6. Turn the peaches over and allow them to sear for another 2 minutes on the other side.
  7. Remove the peaches from the pan and set aside.
  8. Using a sharp knife, cut pockets into the sides of both chicken breasts.
  9. Transfer the chicken breasts to a baking sheet.
  10. Layer the prosciutto, Brie, grilled peach segments, and fresh basil into each pocket.
  11. Drizzle the stuffed chicken breasts with the remaining olive oil, and season well with salt and pepper.
  12. Bake for 25 minutes, or until the chicken is cooked through.
  13. Remove from the oven and serve right away.