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