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The Ultimate Summer Delight: Chicken Breast Stuffed with Peaches, Prosciutto, and Basil

Summer is the perfect time to indulge in fresh, vibrant flavors, and what better way to do so than with a tantalizing stuffed chicken breast? This summer-stuffed chicken breast with peach, prosciutto, and basil offers a delectable remedy for the common pitfalls of bland, chewy chicken. The naturally accommodating shape of chicken breasts makes them the ideal vessel for stuffing, promising a dinner that's not only juicy but also bursting with mouthwatering flavors. Imagine biting into grilled sweet peaches, melted Brie, savory prosciutto, and fragrant basil, all harmoniously coming together to create a dish that's a true celebration of summer.

What sets stuffed chicken breast recipes apart is their incredible versatility. If you find yourself missing an ingredient, don't fret—you can easily substitute with something else from your pantry. While Brie is the star cheese in this recipe, known for its distinct flavor and luscious melting quality, you have the freedom to experiment. The creamy Brie beautifully balances the salty prosciutto and the sweet peaches, but if Brie isn't your favorite, or you simply want to switch things up, consider mozzarella for a milder, equally gooey experience. For those who crave a bolder taste, Gruyère is a fantastic alternative, offering a robust cheesy flavor while maintaining the desired melt-in-your-mouth texture.

PREP TIME: 5 minutes

COOK TIME: 30 minutes

SERVINGS: 2 Portions



  • 1 semi-ripe peach

  • 2 tablespoons olive oil, divided

  • 2 large chicken breasts, skinless

  • 2 ounces Brie cheese, cut into 4 slices

  • 2 slices prosciutto

  • 6 fresh basil leaves

  • salt, to taste

  • pepper, to taste


  • Preheat the oven to 375 F.

  • Heat up a griddle pan to a medium-high heat.

  • Slice the peach into segments.

  • Gently toss the peach slices in 1 tablespoon olive oil.

  • Place the peaches onto the hot griddle pan and let them cook for 3 to 4 minutes.

  • Turn the peaches over and allow them to sear for another 2 minutes on the other side.

  • Remove the peaches from the pan and set aside.

  • Using a sharp knife, cut pockets into the sides of both chicken breasts.

  • Transfer the chicken breasts to a baking sheet.

  • Layer the prosciutto, Brie, grilled peach segments, and fresh basil into each pocket.

  • Drizzle the stuffed chicken breasts with the remaining olive oil, and season well with salt and pepper.

  • Bake for 25 minutes, or until the chicken is cooked through.

  • Remove from the oven and serve right away.


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