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Mozzarella-Stuffed Peach Chicken. 

If summer were showcased on a plate it would surely be in the form of our Mozzarella-Stuffed Peach Chicken. This ultra crispy on the exterior, cheesy and tender on the interior winner of a chicken dish is adorned with the sweetest peaches and tomatoes and then drizzled with an intoxicating combination of brown butter, thyme, and lemon. You don't want to miss it!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 people
Calories: 854 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 ripe peaches, sliced
  • 1 cup cherry tomatoes
  • 1 1/2 tsp kosher salt, divided
  • 1/8 tsp freshly cracked black pepper
  • 4 chicken breasts (6-8 ounces each)
  • 8 ounces fresh mozzarella ball cut into cubes
  • 1/2 cup all purpose flour
  • 1 large egg
  • 2 tbsp water
  • 1 1/2 cups panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp granulated garlic or garlic powder
  • 5 tbsp unsalted butter, divided
  • 3 tbsp olive oil
  • 6 prigs thyme, leaves removed plus more for garnish
  • 2 tbsp lemon juice
  • maldon salt for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. Add peaches and cherry tomatoes to a medium bowl. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to coat. Give them a stir every 5-7 minutes while the chicken is cooking.
  3. Add chicken to a plastic ziplock. Use a meat mallet or rolling pin to flatten the chicken to 1/2-inch thickness. The thicker the breast the longer it will take to cook through.
  4. Lay the chicken down horizontally with the tip of the breast pointing to your right. Use a pairing knife to gently cut a slit in the top of the breast, this will be to your left. Use your knife to make a pocket in the breast but do not cut through to edges. Stuff the cubed mozzarella in the pocket and lay as flat as possibly.
  5. Add the flour to a medium plate or shallow bowl. Season with salt and pepper. Add the egg to another shallow bowl along with two tablespoons of water. Whisk to combine. Add the panko, parmesan, granulated garlic, and remaining teaspoon salt to another shallow bowl or plate. Mix to combine. 
  6. Season the chicken breasts on both sides with a little bit of salt and pepper. Dredge in the flour. Pat off excess flour. Dip in the egg. Let any excess drip off. Coat in the panko. Pat off any excess panko.
  7. Heat a large oven-proof skillet to a medium heat. Add three tablespoons butter and olive oil. Once the butter melts and starts to foam, add the chicken. Pan-fry for 4-5 minutes until golden brown and crisp. Flip and do the same thing on the other side. Use an instant read thermometer to check the temperature of the chicken. It's done when it reaches 165 degrees. If both sides of your chicken are already brown and crisp and it has not reached 165 degrees, pop in the oven until it does. The time this takes depends on the size of your chicken. For one batch I had thicker breasts and I had to bake them for an additional 5-6 minutes. For the other, I didn't need the oven.
  8. Remove the chicken from the pan, set aside. I like to store them on a baking sheet lined with a cookie cooling rack so the bottom doesn't get soggy. Set the empty pan over a medium-high heat. Add remaining butter to the pan. When the butter starts to brown, swirl the pan. Swirl the pan until the butter turns a deep golden brown and smells nutty. Remove from the heat and add lemon juice and thyme leaves. Stand back, the mixture will spit and spatter. It will calm down in a few seconds. Stir to combine. Season with salt and pepper. 
  9. Spoon the peach and tomato mixture over the chicken. Spoon the brown butter sauce all around. Garnish with fresh thyme leaves and flaked Maldon salt. 

Nutrition Information

Serving 1serving Calories 854kcal (43%) Carbohydrates 32g (11%) Protein 70g (140%) Fat 48g (74%) Saturated Fat 21g (105%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 281mg (94%) Sodium 1807mg (75%) Potassium 1061mg (30%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1211IU (24%) Vitamin C 14mg (16%) Calcium 450mg (45%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 854

% Daily Value*

Serving 1serving
Calories 854kcal 43%
Carbohydrates 32g 11%
Protein 70g 140%
Fat 48g 74%
Saturated Fat 21g 105%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 281mg 94%
Sodium 1807mg 75%
Potassium 1061mg 23%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1211IU 24%
Vitamin C 14mg 16%
Calcium 450mg 45%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.