What is your stance on fruit in food?
My dad hates any combination of fruit with meat. He says it doesn't belong there. He doesn't like the sweetness. I'm sure if I put a plate of this chicken in front of him, he would eat the entire thing, but then claim he didn't like the peaches. Fair enough. I don't have any strong stance regarding the issue. Before this summer, I would probably lean towards my dad's feelings but ever since I have experimenting with my peach and prosciutto panzanella, I literally cannot shake the salty yet sweet combination of perfectly ripe summer peaches and salty cured prosciutto. My mouth is watering just thinking about it, and I literally just took a bite of this meal. I'm beginning to cross over the aisle on mixing fruit and meats, but don't you dare ever put oranges in my salad. Yuck.
I stumbled upon this recipe from my favorite blogger Half Baked Harvest. She uses burrata, but my suburbia grocery store isn't bougie enough to carry a constant supply. To be honest, don't kill me but, I don't really understand the burrata trend. I picked up some goat cheese, which is one of my favorites, and I think it's honestly a better fit. Again don't shoot me because I know the foodie world has some very very strong feelings about burrata cheese.
It's a given that this dish tastes amazing. I mean it consists of chicken wrapped in cured meat. A literal recipe for success. But the real tipping point for making this meal A+ is that it's one pot. Even though I love cooking, I get tired on week nights and the last thing I want to do after cooking is clean up. Oh and let me remind you...being a food blogger requires double the dishes, crumbs, and mess. To think I do this for fun! Well for this meal, I was left with only one cast iron to wash. A definite win in my book!
Ingredients:
3 boneless chicken breast, halved
kosher salt and black pepper
6-8 thin slices of prosciutto
2 shallots sliced in half
4 cloves garlic, smashed
3 sprigs fresh thyme (plus more for garnish)
3 peaches, cut into wedges
2 tbsp extra virgin olive oil
2 tbsp butter
1/2 cup balsamic vinegar
1/4 cup dry white wine
fresh basil (to garnish)
fresh goat cheese (to garnish)
Preheat your oven to 425 degrees F. Season chicken on both sides with salt and pepper. Wrap chicken with prosciutto (I used roughly 2 pieces for each piece). Place chicken in a large cast iron skillet. Place peaches, garlic, shallots and thyme around the chicken. Drizzle with olive oil. Bake in the oven until chicken is cooked through. About 20 minutes. To crisp up the prosciutto, broil the chicken on low for 2-5 minutes, watching closely to make sure chicken doesn't burn. Place the cast iron skillet on a burner over medium heat. Remove chicken and peaches and set aside. Melt butter in the skillet and add in balsamic vinegar and white wine. Bring to a boil and cook for 3-5 minutes. Place the chicken and peaches back into the skillet. Top with fresh basil, goat cheese, and extra thyme.
3 boneless chicken breast, halved
kosher salt and black pepper
6-8 thin slices of prosciutto
2 shallots sliced in half
4 cloves garlic, smashed
3 sprigs fresh thyme (plus more for garnish)
3 peaches, cut into wedges
2 tbsp extra virgin olive oil
2 tbsp butter
1/2 cup balsamic vinegar
1/4 cup dry white wine
fresh basil (to garnish)
fresh goat cheese (to garnish)
Preheat your oven to 425 degrees F. Season chicken on both sides with salt and pepper. Wrap chicken with prosciutto (I used roughly 2 pieces for each piece). Place chicken in a large cast iron skillet. Place peaches, garlic, shallots and thyme around the chicken. Drizzle with olive oil. Bake in the oven until chicken is cooked through. About 20 minutes. To crisp up the prosciutto, broil the chicken on low for 2-5 minutes, watching closely to make sure chicken doesn't burn. Place the cast iron skillet on a burner over medium heat. Remove chicken and peaches and set aside. Melt butter in the skillet and add in balsamic vinegar and white wine. Bring to a boil and cook for 3-5 minutes. Place the chicken and peaches back into the skillet. Top with fresh basil, goat cheese, and extra thyme.
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