Stuffed Peach and Prosciutto Chicken
Featuring juicy chicken cutlets stuffed with salty prosciutto, sweet peaches and aromatic sage, this stuffed prosciutto chicken is pan seared seared and simmered in a delicate white wine sauce. This simple summer variation of chicken saltimbocca is an elegant main dish that can be prepared with minimal effort.
Why we love this prosciutto peach chicken recipe
I’ve been on quite the prosciutto and peach kick lately, but this recipe showcases the ingredients in a whole new way. Rather than pairing them with summer-centric basil, we’ve stayed true to the saltimbocca ingredients and included sage. My garden is full of it anyway.
The combination of peach and sage is an unexpected bridge between the summer and fall seasons, so this recipe will take you into the cooler months and still allow you to enjoy all that warm weather produce.
Swap out the peaches for apples as the fall arrives and you’ll have another delicious dinner variation.
Ingredients & substitutions
- Chicken – For this recipe, you’ll need boneless skinless chicken breast
- Prosciutto – This is cured ham and can be found in the deli section of your grocery store. If you can’t find it, you can substitute thinly sliced ham, but you will lose a little of the flavor.
- Peaches – Fresh peaches work best. You don’t need to peel them, but you can if you want.
- Fresh sage – You can swap other herbs, such as basil, thyme or rosemary.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this peach chicken with prosciutto
Prep the cutlets. Cut each chicken breast in half width-wise and then pound them to an even thickness (about 1/2-inch). This should give your 4 servings of thin chicken. Season them liberally with salt, pepper and garlic powder.
The, layer a piece of prosciutto, a few slices of peach and some sage. Roll the cutlets up and secure with a toothpick.
Sear the chicken. Heat a skillet to medium high, and then warm a little bit of olive oil until shimmering. Add the chicken and sear until golden brown on both sides. This should take about 4 minutes per side.
After turning the chicken, add some white wine and dairy free butter into the pan and allow it the chicken to simmer in the white as it continues to cook. When the stuffed chicken reaches 165˚F, it’s ready to go.
Garnish and serve. Remove the chicken and serve each piece with a little of the pan sauce. We like to serve ours with dairy free mashed potatoes and steamed broccoli, but roasted duck fat potatoes would go nicely with this, too.
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Ingredients
- 2 large boneless skinless chicken breasts (about 2 pounds)
- Salt & black pepper to taste
- 1/4 teaspoon garlic powder
- 4 slices prosciutto
- 1 peach thinly sliced
- 1 handful fresh sage leaves
- 2 tablespoons olive oil
- White wine
- 1 tablespoon dairy free butter
Instructions
- Cut chicken breast in half width-wise and pound to 1/2-inch thickness. Season chicken on both sides with salt, pepper and garlic powder.
- Layer with prosciutto, peaches and sage. Roll chicken and secure with toothpick.
- Heat a large skillet to medium-high and add olive oil. When oil is hot, sear chicken until golden brown, turning after 4 – 5 minutes.
- When turning, add white wine and butter to the pan. Allow chicken to simmer in the wine until cooked through, about 5 more minutes, or until chicken reaches an internal temperature of 165˚F.
- Remove from skillet and serve with pan sauce.
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