Ingredients (makes 2 servings):

300g chicken breast
2 tsp fig preserves/jam
4 slices prosciutto
2 small shallots, halved
4 garlic cloves, smashed
1 peach, cut into 6 wedges
2 tbsp fresh thyme
1 tbsp olive oil
1 pinch crushed red pepper flakes
¼ cup balsamic vinegar
2 tbsp chicken broth
30g burrata cheese

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper

2. Cut your chicken breast in halves. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet.

3. Transfer the chicken to the prepared sheet. Arrange the shallots, peaches, and thyme around the chicken.

4. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.

5. Switch the oven to broil Remove the peaches from the pan to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY.

6. Remove from the oven, place the chicken on the plate with the peaches.

7. Heat a pan with the olive oil and add the shallots and garlic over medium heat.

8. Add the pinch of red pepper flakes, balsamic vinegar and broth.

9. Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half.

10. Slide the chicken and peaches back into the pan, simmer 1 minute. Remove from the heat.

11. Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside rice and veggies.

Nutrition (per serving):

Calories: 344

Fat: 18 g

Carbohydrates: 7g

Fibre: 2g⁠

Protein: 40 g