Ingredients (makes 2 servings):
- 300g Chicken Breast
- 2 tsp Fig Preserves / Jam
- 4 slices Prosciutto
- 2 Small Shallots, halved
- 4 Garlic Cloves, Smashed
- 1 Peach, cut into 6 wedges
- 2 tbsp Fresh Thyme
- 1 tbsp Olive Oil
- 1 pinch Crushed Red Pepper Flakes
- ¼ cup Balsamic Vinegar
- 2 tbsp Chicken Broth
- 30g Burrata Cheese
- Fresh Basil, as desired.
Directions:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper
- Cut your chicken breast in halves. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet.
- Transfer the chicken to the prepared sheet. Arrange the shallots, basil, peaches, and thyme around the chicken.
- Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.
- Switch the oven to broil Remove the peaches from the pan to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY.
- Remove from the oven, place the chicken on the plate with the peaches.
- Heat a pan with the olive oil and add the shallots and garlic over medium heat.
- Add the pinch of red pepper flakes, balsamic vinegar and broth.
- Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half.
- Slide the chicken and peaches back into the pan, simmer 1 minute. Remove from the heat.
- Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside rice and veggies.
Nutrition (per serving):
- Calories: 344
- Fat: 18 g
- Carbohydrates: 7g
- Fibre: 2g
- Protein: 40 g