- 4 boneless chicken breasts
(skin removed)
- 4 thin slides of baked ham
- 2 Georgia peaches
cut into
- 1/2-inch thick slices
- 3/4 cup Peach Honey
(recipe listed at right)
- 1/2 cup grated mozzarella
cheese
Place each chicken breast between two sheets
of waxed paper and pound with a mallet or use
a rolling pin to flatten. Cut chicken breasts
in half or into approximately 2 1/2-inch wide
slices so that when rolled will be appetizer
size. Set aside.
Place ham slices in the center of a peach slice,
add one tablespoon of Peach Honey, and one teaspoon
of mozzarella cheese. Roll this mixture up and
place on chicken breast. Roll up chicken breast
and place seam side down in lightly greased baking
dish. Place chicken breasts close together to
prevent unrolling.
Bake for 20 minutes at 350°. Remove from
oven and top each chicken breast with one tablespoon
of Peach Honey. Return to 350° oven for 15
minutes or more. Chill before slicing crosswise
into 1/2-inch slices. Makes 15 appetizers |
|
Peach Honey
- 5 medium size fresh
Georgia peaches, pealed and sliced
- 2 tablespoons
honey
- 1 tablespoon cornstarch
- 1 tablespoon lemon
juice
- 1/4 cup water
- 1/2 teaspoon almond extract
Process peaches
in food processor or blender until smooth.
Combine peaches and honey in saucepan.
Mix together cornstarch, lemon juice and
water; add to peach puree and heat until
thick and bubbly. Stir in almond extract.
Serve with Peach Stuffed Chicken recipe,
over ice cream or pancakes.
Makes eight two
oz. servings |
