Why we love this prosciutto peach chicken
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.
→ If you like this recipe, you should try these: mayonnaise chicken / pan seared chicken breast / chicken pomodoro / smoked chicken breast
Ingredient notes:
- 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 are simple changes that I believe will work in this recipe, but results are not guaranteed.
More sweet and savory recipes
Stuffed Peach and Prosciutto Chicken
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
- 1/4 cup White wine
- 1 tablespoon dairy free butter
Instructions
- Prep the cutlets. 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.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 large skillet to medium-high and add olive oil. When oil is hot, sear chicken until golden brown on both sides, 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.
- Garnish and serve. Remove the chicken from skillet and serve each piece with a little of the pan sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
