By Pamela Scherrer
One of my favorite places to get recipe ideas is Halfbakedharvest.com and this month I am sharing a recipe from that site. I made it for the first time tonight, it was fast and easy and so delicious. The recipe calls for using one skillet that can go from oven to stovetop, but you can also bake the wrapped chicken with the peaches and olive oil and shallots, remove the peaches and chicken to a plate, and pour the remaining juices with shallots into a skillet on the stovetop to finish recipe. The recipe calls for burrata, a cheese like mozzarella with a soft center. I might try just using ricotta cheese next time, personal preference.
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally to make 4
Salt and pepper
4 teaspoons fig preserves or jam
8 thin slices of prosciutto
2 small shallots, cut in half
2-4 cloves garlic, minced
2 peaches, cut into 10-12 wedges
2 Tablespoons fresh thyme leaves (you can use dried in a pinch)
2 Tablespoons extra virgin olive oil
1 Tablespoon salted butter
Pinch red pepper flakes
½ cup balsamic vinegar
¼ cup dry white wine
2 balls burrata cheese, at room temperature, cut into 4 pieces
½ cup fresh basil, chopped
Preheat oven to 425. Grease an oven-safe skillet with olive oil.
Season chicken with salt and pepper. Spread each cutlet with 1 teaspoon of fig jam and wrap with 2 slices of prosciutto, place in skillet. Arrange the shallots, peaches and thyme around the chicken. Drizzle olive oil on the peaches and season with pepper. Roast in oven for 15-20 minutes, until chicken is cooked.
Take skillet out of oven and remove peaches from pan and put on a plate. Put chicken back in oven and broil 1-2 minutes, just until prosciutto is crisp—watch closely as to not burn it. Remove from oven and put the chicken on the plate with the peaches. If you are using a different pan for stovetop, this is where you would pour the juices and shallots that were in the oven into the pan on stove. If you are using the same skillet on stovetop, just skip to next step.
Add the garlic, butter, red pepper flakes, wine and balsamic to the pan with the juices and shallots. Bring to a boil over high heat and boil 3-5 minutes, until reduced by half. Slide the chicken and peaches back into the pan and simmer 1 minute. Remove from heat and serve topped with peaches, burrata and basil, drizzle with remaining pan sauce.