Balsamic Peach Chicken: A Perfect Fusion of Sweet and Savory Flavors

Summertime Sensation: Peach, Prosciutto, and Chicken!

Unlock the secrets of my coveted black book of recipes and discover the ultimate flavor explosion in a pinch! This tantalizing dish combines the lusciousness of peaches, the saltiness of prosciutto, the succulence of chicken, the creaminess of burrata, the freshness of basil, the sweetness of fig jam, and the spicy kick of Calabrian chili. Prepare for a symphony of flavors that will leave your taste buds dancing with delight. And the best part? It only takes thirty minutes to create this masterpiece.

Embrace the summer vibes as you savor the refreshing essence of this dish, perfectly suited for any sunny month of summer. Each bite is a burst of yummy yum yum deliciousness that will transport you to a culinary paradise.

But fair warning: be prepared to fall victim to the irresistible allure of this dish. I confess, I couldn't resist checking the flavor myself and ended up devouring half a serving in the process! Get ready to taste the addictive magic of this recipe that will have you coming back for more, bite after bite.

Hera’s Pinch

Use any fresh mozzarella, it does not have to be burrata. Also, you may substitute prosciutto for bacon.

When cooking with chicken, it should be temped at 165℉, my food safety guru has drilled this into me. In fact, each piece of meat cooked in the Delish house is temped and handled properly.

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Balsamic Peach Chicken

Yield: 4

Author: Delish In a Pinch

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 2 chicken breasts, cut into 4 cutlets
• Salt
• Pepper
• 4 teaspoons fig preserve
• 8 slices Prosciutto
• 1 red onion, sliced
• 6 cloves of garlic, smashed
• 2 peaches, cut into 10-12 wedges
• 2 tablespoons fresh thyme
• 2 tablespoons of olive oil
• 1 tablespoon butter
• 1/4 teaspoon of Calabrian Chili Pepper
• 1/2 cup balsamic vinegar
• 1/4 cup dry white wine
• 2 balls of burrata cheese
• 1/2 cup fresh basil

Instructions

1. Preheat the oven to 425 ℉. Coat the oven-safe skillet with olive oil.
2. Season the 4 chicken cutlets with salt and pepper. Then spread 1 teaspoon of fig preserve on top of each cutlet and wrap each cutlet with 2 pieces of prosciutto.
3. Transfer the wrapped chicken cutlets to the prepared oven-safe skillet. Arrange the red onion, peaches, and thyme around the chicken. Drizzle the olive oil over the peaches. Season whole dish with 1 pinch of salt and pepper.
4. Place skillet in the oven for 15-20 minutes, until the chicken is cooked. The chicken should be temped at 165℉. As that is the degree it needs to hit to be cooked.
5. Take the skillet out of the oven and remove the peaches and return with chicken and broil for 1-2 minutes, this step is to crisp the prosciutto. 
6. Take the skillet out of the oven and remove the chicken, placing it next to the peaches.
7. Place the skillet on the stovetop, as now we will make the sauce. Add butter, Calabrian chili, balsamic vinegar, and white wine. Bring sauce to a boil on medium-high heat for 3-5 minutes, or until the sauce is reduced by half.
8. Add the chicken and peaches back to the skillet and saute for 1 minute.
9. Plate by using chicken as a base, peaches, and onions then add burrata on top with the fresh basil as a garnish and drizzle sauce over the dish for that flavorful impact.

Notes:

As you put the cooked chicken on to the plate you will notice the juices underneath it, add these back to the skillet.

Don't forget oven mitts as you will be transferring the skillet back and forth out of the oven.