Peach Prosciutto Stuffed Chicken Breast with Queso de Freir


Succulent chicken breast stuffed with peach, basil, agave nectar, prosciutto, Queso de Freir cheese is a delicious savory-sweet meal.
Peach Prosciutto Stuffed Chicken Breast with Queso de Freir


I don't eat peach throughout most of the year due to the fact that I'm not a huge fan of the grocery store version of this fruit. They are usually too hard, and I have the most difficult time ripening them at home. For some reason, they go from unripe to mealy in a blink of an eye. Who loves mealy peaches?!! Not I! It is just as bad as eating a mealy watermelon. That my friends, always puts me in a sour mood. 

So, I'm excited that peach season is around the corner in my area. There is nothing like fresh, sweet, succulent tree-ripen ones. I'm looking forward to the many ways to enjoy them: grilled, in cobblers, in salsas, in salads, or my favorite...straight from the trees. Peaches are like tomatoes in a sense, since the off-the-shelf versions do not ever compare to the freshly picked ones.

Peach Prosciutto Stuffed Chicken Breast with Queso de Freir

I made these stuffed chicken breasts as an intro to peach season. Peach, agave nectar, basil, prosciutto, and cheese stuffed into the chicken provide savory, sweet, salty flavor notes that excites my tastebuds. 

I chose Queso de Freir for the cheese. Have you ever used it? To be honest, it is new to me, but I have found a new love.

Queso de Freir is a firm, salty, and mild Hispanic cheese that holds its shape when cooking due to its high melting point. Typically used for frying or pan searing, this cheese develops a golden crust and softens while retaining its shape when cooked. I chose it for its saltiness and as well as its shape retaining ability. A good substitute for it is Fresco Blanco, a softer, less salty cheese that also holds its shape but not as well as the aforementioned. For this dish, I wanted the saltiness of the Queso de Freir and prosciutto to balance the sweet/sour of the agave soaked peach slices.
Peach Prosciutto Stuffed Chicken Breast with Queso de Freir

As far as the chicken, I use bone-in split chicken breasts with the skin on. They retain their juices better than boneless. And the skin not only keeps the breasts moist but also becomes golden brown and crispy. It is fabulous seasoned simply with extra virgin olive oil, Kosher salt (a must), and black pepper. I believe in this case, simple is best.

For a herbaceous element, I add basil. It compliments the fruitiness of the peach really well. I have also made this dish using rosemary, which has a bolder flavor that I also enjoy. But if you are not a huge fan of rosemary, stick to the basil. Or experiment with your own herb selection.


Peach Prosciutto Stuffed Chicken Breast with Queso de Freir

Peach Prosciutto Stuffed Chicken Breast with Queso de Freir


1/2 ripe medium size peach
2 tsp. julienned basil or 1/2 tsp. chopped rosemary  
1 tbsp. agave nectar
2 bone-in split chicken breast halves with skin 
4 slices prosciutto (about 1 oz.)
4 oz. Queso De Freir cheese, cut into 1/4-inch slices
1 tbsp. extra virgin olive oil
1/4 tsp. black pepper
1 tsp. Kosher salt (not table salt)
8 to 10 toothpicks presoaked in water for at least 30 minutes
2 small pieces of aluminum foil


Preheat oven to 350 degrees F.

Cut peach into 1/4-inch slices. Place in a small bowl. Add agave nectar and basil. Stir to combine.

Cut a slit along one side of the breast creating a large pocket. If the there is a natural gap between the breast meat and the tenderloin, use that as a guide. For each breast: layer the opening with half of the  peach and basil mixture (spoon on any excess agave), half of the prosciutto, and half of the cheese. Secure opening with 4 to 5 toothpicks to keep contents in (see Photo A). 

Photo A

Photo B

Photo C

Brush oil on all sides of breasts. Season with black pepper and Kosher salt. Place on prepared baking sheet. Cover the opening with a small piece of aluminum foil to prevent drying out (see Photo B).  Avoid pressing foil onto cheese. Bake for 35 minutes. Remove foil. Bake for 5 additional minutes (thickest part of breast should be 155 degrees F). Remove chicken. Turn oven on Hi broil. If needed, prop up chicken with a wad of aluminum foil so that the area with skin faces straight up (see Photo C). Broil until the skin is golden brown and bubbly, about 2 minutes on middle rack. Keep a close eye on it as it will burn quickly.

Remove all toothpicks prior to serving. Makes 2 servings.

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Cheyanne @ No Spoon Necessary said...

I am with you 100%! A fresh peach is super scrumptious! A mealy one? Ummm not so much. And they go bad so gosh darn fast :( this stuffed chicken looks and sounds amazingly delish!! Loooove the addition of proscuitto and Queso De Freir (the Spanish grocer near me carries it- so Yum!) I can just imagine how good this chicken is- off the charts delicious I am sure!!! ♡ cheers, my friend!

Bam's Kitchen said...

This looks absolutely delicious. You are making me hungry and I just finished breakfast! Pinning now!

I Wilkerson said...

These look so tasty! I am always excited when peach season starts as well!

In Good Flavor /Food for the Finicky said...

I'm glad you agree with me about the peaches, Cheyanne! It's good to know that I'm not being too picky. This chicken is indeed yummy and best when the peach is sweet and ripe. I know what you mean about the prosciutto and Queso de Freir...they add so much to this dish. I'd eat them as an appetizer on their own. :) Have a great week!!

In Good Flavor /Food for the Finicky said...

It pleases me to make someone who has just eaten hungry again. :) Thanks for stopping by and for the pin, Bam!

In Good Flavor /Food for the Finicky said...

Thanks Inger! I can't wait to have my first fresh picked peaches this summer!

Kelly said...

I love peach season and always look forward to it every year as well. This stuffed chicken is such a great way to showcase peaches! It looks amazing!

In Good Flavor /Food for the Finicky said...

Thanks Kelly. I only wish that the peach I used in these photos were as sweet and juicy as the peak season ones.

Shelby @ Go Eat and Repeat said...

I love all the combos of flavor you have going on here. The salty prosciutto and peach can really sing which makes it fabulous!

Liz Berg said...

I'm going to look for queso de freir because this is one chicken dish I just have to make! I adore summer peaches, too, and cannot wait for our local crop to be available :)

In Good Flavor /Food for the Finicky said...

Thank you Shelby. I agree, and the more natural sweetness the peach has the better the dish!

In Good Flavor /Food for the Finicky said...

I'm so glad you want to try it, Liz! I hope your store carries this cheese. Let me now how it turns out if you do make it. :)

Emanuele @ guyslovecooking said...

Peach works wonderfully with ham, never thought of the combination with that juicy chicken. Love it... As for the peach season, I can only say one thing: 'BRING IT ON!!!!' :)

Nagi@RecipeTinEats said...

I've never tried Queso de Freir but I am sure I will love it because I'm yet to meet a cheese I DON'T love! This looks amazing! This is pretty much the only way I make chicken breast, unless I poach it. :) Very fussy about dry breast. This is most certainly not! :)

In Good Flavor /Food for the Finicky said...

Thanks Emanuele! And I second that...bring it on!! To be honest, I have never cooked ham and peach together myself, but YUM!!

In Good Flavor /Food for the Finicky said...

Thanks Nagi! These breasts do come out moist and tender. I hope you'll get a chance to try the cheese! I'll be playing around with it some more since there is an extra block of it sitting in my fridge. :)

Ben Maclain | Havocinthekitchen said...

I feel your pain about bought fruit, and you're so right! Mealy peaches and watermelons are just obnoxious. Unfortunately, in most of our stores you could pick either mealy or totally unripe stuff. Talking about this chicken, peaches, basil, cheese, prosciutto...? Count me on, please! I will be in a few hours!

Kathleen | HapaNomNom said...

I'm with you on peaches - I love them when they're good, but it's so hard to find them when they're perfect.

This dish looks insanely good! I've never heard of Queso De Freir cheese... is it like Halloumi? Any cheese that you can grill, I gotta try!

In Good Flavor /Food for the Finicky said...

I'm so glad we are in agreement...mealy peaches and watermelon...BLAH!! And I'll keep the oven warm. Come on over!! :)

In Good Flavor /Food for the Finicky said...

Thanks Kathleen. Grilled cheese is pretty cool, isn't it? I have never had Halloumi (: But have had heard it is a good substitution for queso fresco, so I would imagine that they are similar.

Cathleen said...

I love all of the recipes with peaches that I am seeing lately in the blogosphere! I am so intrigued by the chicken and peach combo! I must try it sometime!

Christin@SpicySouthernKitchen said...

I'm so excited peach season is here! What a wonderful way to stuff chicken!

In Good Flavor /Food for the Finicky said...

Thank you Cathleen. I think chicken pairs with so many things well and peach is one of them. I hope you'll give it a try sometimes!

In Good Flavor /Food for the Finicky said...

Thank you Christin. I'm looking forward to stuffing chicken with a really sweet and juicy in-season peach soon! :)

Denise | Sweet Peas & Saffron said...

These look unreal! Love those flavors, looks like a delicious, tropical sort of dinner :)

In Good Flavor /Food for the Finicky said...

Oh my goodness, Denise. You just made me think of something when you said tropical...I'm just wondering how mango would go in this chicken? I might have to try it out next. I'm so glad you like the flavor combination. :)

Anne said...

This looks like a wonderful wonderful idea!!!

In Good Flavor /Food for the Finicky said...

Thank you Anne! I'm please with how it turned out.

Miz Helen said...

Oh my goodness, we would just love this stuffed chicken! I really appreciate you sharing this awesome recipe with Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thank you Miz Helen. I'm a fan of stuffed chicken too!

Miz Helen said...

Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thank you so much for the honor, Miz Helen. I appreciated it! Have a wonderful weekend!

Lynn | The Road to Honey said...

Oh. . .yum, yum, yum Thao. Peaches are my second favorite fruit (cherries are still tops in my book). My parents live near the peach orchards, so growing up, I was lucky enough to have soft, juicy, sweet peaches always at my fingertips. I agree that the peaches you usually find at the grocery stores can be rock hard and not very enjoyable.

I'm going to be on the hunt for a good peach orchard in my neck of the woods and now that peach season is approaching, rest assured that this recipe will be tops on my list to make.

In Good Flavor /Food for the Finicky said...

How fantastic it must have been to have access to those peaches when you were growing up! I'm so glad that this chicken dish is on your "to make" list, Lynn. You made my day! :)

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