My daughter, Carolyn, has a chef that she really enjoys. Her name is Tieghan Gerard and her website is halfbakedharvest.com. She has several cookbooks also that are great.
This recipe came from her website and the full name of the recipe is prosciutto balsamic peach chicken with burrata and basil. The recipe comes together quickly. I know some do not like fruit in their main courses; however, the peaches add a slight mild sweetness to the saltiness of the prosciutto and a different texture note that is very appealing. I could not find burrata that I liked the way it looked in my supermarket - the size, the liquid color and the dating didn't work - but I used fresh mozzarella which worked well. This dish was such a nice pleasant summer evening switch and only used one pan for all the cooking - needs to be oven proof. Also, the other great surprise for me was the fig preserves. I happened to have some in my fridge so it was a great use for them.
It is recommended to serve with orzo and crusty bread which I did as well as alongside a green salad. A very pleasant weeknight summer meal!!!
Thanks, Carolyn!👌💕
Love the garnish