Chicken Stuffed with Wisconsin Fontina Cheese and Ham
Bourbon-peach relish:
- 1 tablespoon unsalted butter
- 1 (16-ounce package) frozen peaches, diced and dried (about 3 cups)
- ½ cup bourbon
- ½ cup firmly packed light brown sugar
- 1 serrano chile, seeded and minced
- ½ cup diced roasted red peppers
- 2 teaspoons rice wine vinegar
- ½ cup unsalted peanuts, toasted
- ÂĽ pound (1 stick) unsalted butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 garlic clove, minced
- 2 teaspoons Tabasco sauce
- Freshly ground pepper, to taste
- 6 slices Black Forest or Bavarian ham
- 4 cups baby spinach, sautéed and blotted dry
- 6 slices fontina cheese
- 6 bone-in chicken breasts, with rib bones only removed (skin on)
- Chopped fresh rosemary or peanuts (optional), for garnish
Instructions:
This chicken couldn’t be boring if she tried. The center stays juicy and moist, flavorful beyond flavorful, from all the savory sweet stuffing.
- For the relish, heat a large sauté pan over medium heat. Add the butter and cook until it foams. Add the peaches and sauté, about 30 seconds. Add the bourbon and continue to cook 2 to 3 minutes. Add the brown sugar and cook just until it dissolves and the bourbon evaporates, 3 to 5 minutes. Transfer the mixture to a medium bowl and cool. Add the remaining relish ingredients. Toss well and reserve.
- For the compound butter, in the bowl of an electric mixer, combine all of the ingredients and mix well.
- Reserve at room temperature.
- For the chicken, Preheat the oven to 400°F. Make 6 stacks, layering the ham slices, spinach, and cheese. Stuff each chicken piece, placing one stack between the skin and meat of each piece. Rub the tops of the chicken pieces with the compound butter, and place them on the baking sheet. Bake, skin side up, for 20 to 25 minutes or until the internal temperature reaches 160°F.
- To serve, place 1 breast on each of six serving plates. Top each with a portion of the relish. Sprinkle the chopped rosemary or peanuts around the chicken, for garnish, if desired.