Prep Time: 2 hours
Cook Time: 20 minutes
Ingredients:
- 4 Boneless Chicken Breasts (with skin)
- 4 Ounces Goat Cheese
- 1 Tablespoon Fresh Chopped Thyme
- 1 Tablepoon Fresh Chopped Chives
- 1 Tablespoon Fresh Chopped Parsley
- Salt and Pepper, to taste
- 4 Ripe Peaches, halved and pit removed
- 3 Tablespoons Sugar
- Vegetable Oil, for frying
Preparation:
Using a long thin knife, cut a slit in the side of each breast to form a pocket about 1 1/2" deep and 3" long.With a fork, mash together the goat cheese and herbs. Season with salt and pepper.
Stuff each chicken breast with a quarter of the goat cheese mixture. If necessary, you can hold the pocket together with a tootpick.
Refrigerate for 2 hours.
Heat up a couple of tablespoons of vegetable oil in large saute pan. Place the chicken breasts in the pan skin side down.
Fry until golden brown, about 5-6 minutes. Turn the chicken over and cook until flesh is firm and cooked through, about 5 minutes.
Heat up the broil of your oven.
Place the peach halves cut side up in a casserole dish. Sprinkle each half with a little sugar. Place under broiler and cook until sugar turns a caramel color.
Places peaches on a plate with the chicken. Serve with rice if you like.
