Caprese Stuffed Chicken Breasts with Saffron Rice and Grilled Peaches

 

Caprese Stuffed Chicken Breast with Saffron Rice and Grilled Peaches

Sometimes we want to have a bit of elegance at dinner without much fuss. Here is a version of caprese chicken with rice you can microwave with grilled peach slices. The prep is simple and the flavor is powerful, not to mention the aromas! Let's get to it, shall we?

Ingredients

2+ chicken breasts (1 per person)

8+ slices Italian salami (I prefer sopressata) 

3 leaves fresh basil, chopped plus 8 fresh whole leaves

4 cloves garlic*, diced

3 cups marinated mozzarella balls or...

2+ cups grated mozzarella

3 tablespoons extra virgin olive oil + 4 tbspn

salt and pepper

1 rounded tablespoon dry Italian seasoning

2 microwavable bags of Basamati Rice

1 pinch saffron per rice bag

1/2 teaspoon diced fresh garlic*

2+ fresh peaches, quartered

Using a chef's knife, make four or five cuts about an inch deep about an inch apart. Add a good drizzle, three or four rounds of evoo in a skillet over medium-high heat. Add a little salt and pepper and half of the dry Italian seasoning all over the chicken breasts and gently sear until the breasts turn golden. Remove the breasts and allow to cool, about ten minutes.  Prep the salami, mozzarella balls, fresh basil leaves, remaining spices, and preheat the oven to 375-degrees.  

Add one piece of salami that has been halved to each slice.  Add one large or two medium folded fresh basil leaves per slice. Add a little diced garlic to each slice on the chicken. When that has been completed, add a sprinkle of salt and pepper and dry Italian seasoning to the top of each chicken breast.  Place the breasts in a baking pan or oven-safe skillet. Add the mozzarella balls to each chicken breast over the stuffings. Now place the skillet or pan into the oven for 35 minutes. 

Now, using a grill pan or skillet, add butter or butter spray over medium-high heat.  Add the peach slices  when the butter begins to sizzle and grill the peaches.  Turn when the sugars release the peach and there are grill marks on them. Try not to turn too quickly. If the sugars have not developed and softened the meat of the peach it will tear when turning. 

Next, tear the seal of the rice packets and add a tiny splash of water and a pinch of garlic.  Usually, these packets need only one minute to cook, but please read the directions, just to be sure. 

After the timer goes off signaling the completeness of the chicken, and let the chicken rest about five minutes before serving.  When the rice is cooked, empty the rice onto the serving plates and add a pinch of saffron to each.  Add the peaches and the chicken after five minutes. Add white balsamic vinegar to the chicken and the peaches. Garnish with the remaining diced fresh basil and serve.

            Well, What are you waiting for?  Go Cook For Someone You Love!!!!

Thank You for your time and consideration!  I hope you make this, or some version of it that works for you.  Let me know what you do and how you like it!

~Martin

Your In-House Cook