Prosciutto Balsamic Peach Chicken with Burrata

This is another great recipe from Half Baked Harvest Tieghan Gerard.  Similar in procedure to Prosciutto Apple and Sage Butter Chicken but with a few different ingredients, like peaches (my favorite) and burrata.  If you have never had burrata, here’s your chance: ” The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.”.   Soooo delicious.   Back when, like in 2019 (geez), my husband and I would go to this great restaurant where I would get the same thing every time:  arugula, prosciutto salad topped with burrata.   Delicious.

When I first made this recipe I was shocked at the amount of balsamic vinegar.  What was she thinking???  But I did it anyway because I trusted that she knew best and she does.  The combination of white wine and balsamic vinegar makes a superb sauce.  Eat with a spoon sauce 🙂 .

Prosciutto Balsamic Peach Chicken with Burrata by Tieghan Gerard Half Baked Harvest

4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally

Kosher salt and black pepper

4 teaspoon fig preserves/jam

8  thin slices prosciutto

2 shallots, halved if small or quartered if large

4 large garlic cloves, smashed

2 ripe peaches, cut into 10-16 wedges

2 tablespoon fresh thyme leaves or if not available (it’s the one herb I do grow), 2 teaspoons of dry

2 tablespoons extra virgin olive oil

1 tablespoon salted butter

1/2 cup balsamic vinegar

1/4 cup dry white wine, Pinot Grigio or Sauvignon Blanc (I used Sauvignon Blanc)

2 balls burrata cheese, at room temperature (keep in water until ready to use.  I drained mine, so I would be ready, and 15 minutes later, one of them started to disintegrate, so learn from my mistakes)

Preheat oven to 425 degrees.  Grease a large oven safe skillet with olive oil.

Season the chicken with salt and pepper.  Spread each cutlet with 1 teaspoon of fig preserves and then wrap 2 pieces of prosciutto around each cutlet.  Transfer chicken to prepared skillet.  Cook for 15 minutes (if cutlets are thin) to 20 minutes (if they are thicker, try to get the same thickness cutlets.  I had a small cutlet which I cut horizontally in half and 20 minutes made the cutlet dry.  The other cutlet was thicker and 20 minutes was perfect.)

Remove the skillet from the oven, USING POTHOLDERS! Switch the oven to broil.  Remove the peaches from the skillet to a plate.  Return the skillet with the chicken to the oven, USING POTHOLDERS! Broil the chicken until the prosciutto is crisp brown, about 1 to 2-1/2 minutes, depending on your oven.  Watch carefully.  Remove from the oven, USING POTHOLDERS!

Remove the chicken from the skillet and place with the peaches.

Put the skillet, which now contains the shallots and garlic, on the burner on medium heat.  Add the butter.  Then the balsamic vinegar and wine.  Bring to a boil over high heat for about 3-5 minutes, until reduced by half.

Place the chicken and peaches back into the skillet and simmer for 1 minute.  Remove from the heat.

Break up the burrata and place on top of the chicken.

Serve over rice.

cut boneless skinless chicken breast in half horizontally:

spread with Fig preserves/jam:

wrap with prosciutto:

place in greased oven safe skillet:

add peaches, shallots, garlic cloves and fresh thyme leaves, drizzle with olive oil, salt and pepper:

after 20 minutes in oven:

remove peaches:

broiled, prosciutto is crisp:

set chicken aside with peaches:

sauce ingredients and burrata:

place skillet on burner:

add butter, balsamic vinegar and wine:

boil for 3-5 minutes:

put back peaches and chicken and break up burrata and place top:

serve over rice, yum!