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Peachy Prosciutto Chicken with Creamy Burrata & Basil

This one-skillet recipe combines tender chicken wrapped in prosciutto, sweet peaches, balsamic vinegar, and creamy burrata cheese for an incredible burst of summer flavors in just 30 minutes!
4
35 min
TOTAL TIME
790
CALORIES
$6.01
PER SERVING
Peachy Prosciutto Chicken with Creamy Burrata & Basil
Ingredients
17 INGREDIENTS
4 SERVINGS
Salted Butter
1 tbsp salted butter
Garlic
4 cloves garlic
smashed
Kosher Salt
1 tsp kosher salt
Peaches
2 whole peaches
cut into 12 wedges
Shallots
2 small shallots
halved
Prosciutto
8 slices prosciutto
thin slices
Fresh Thyme Leaves
2 tbsp fresh thyme leaves
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Crushed Red Pepper Flakes
1 pinch crushed red pepper flakes
Burrata Cheese
2 balls burrata cheese
at room temperature
Cooked Orzo
cooked orzo
for serving
Fresh Basil Leaves
1/2 cup fresh basil leaves
Black Pepper
1 tsp black pepper
Fig Preserves
4 tsp fig preserves
Chicken Cutlets
4 whole chicken cutlets
Dry White Wine
1/4 cup dry white wine
such as pinot grigio
Balsamic Vinegar
1/2 cup balsamic vinegar
Directions
12 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Preheat the oven to 425°F. Lightly grease an oven-safe skillet with extra virgin olive oil.
2
Season the chicken cutlets with kosher salt and black pepper.
3
Spread 1 teaspoon fig preserves on each chicken cutlet and wrap 2 slices of prosciutto around each one.
4
Place the wrapped chicken cutlets in the skillet and arrange the halved shallots, smashed garlic cloves, and peach wedges around them.
5
Sprinkle fresh thyme leaves over the chicken and peaches, and drizzle with 2 tablespoons of extra virgin olive oil. Season with additional salt and pepper.
6
Transfer the skillet to the preheated oven and roast for 18-20 minutes until the chicken is cooked through and the peaches are tender.
7
Remove the skillet from the oven, transfer the chicken and peaches to a plate, and tent with foil.
8
Place the skillet with the shallots and garlic over medium heat. Add the butter and crushed red pepper flakes, stirring until the butter has melted.
9
Pour in the balsamic vinegar and white wine. Bring the mixture to a boil, then lower the heat and simmer for 3-4 minutes until reduced by half.
10
Return the chicken and peaches to the skillet, spooning the sauce over them.
11
Place a ball of burrata cheese on top of each chicken cutlet, and sprinkle with fresh basil leaves.
12
Serve with cooked orzo and enjoy!
Health Info
Macros
52g
CARBS
46g
FAT
40g
PROTEIN
Contains these allergens
MILK
WHEAT
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