Today's recipe is for prosciutto-crusted chicken cutlets with fresh peaches and basil.
1/3 cup fresh basil
1 large garlic clove
1 tablespoon peeled fresh ginger
4 small boneless skinless chicken breasts
4 slices prosciutto
3 ripe peaches
1/2 cup orange juice
Before handling the prosciutto and raw chicken, complete all the necessary knife work. For an optional side, cook up some rice ahead of time as well.
Chop 1/3 cup of fresh basil and finely mince 1 large garlic clove and 1 tablespoon of peeled fresh ginger.
Use a paring knife to cut the peaches into wedges from top to bottom around the pit.
Next, pound all four of the chicken breasts between two sheets of plastic wrap until each cutlet is about 1/2-inch thick.
Take the top layer of plastic off the cutlets and place a basil leaf and a slice of prosciutto on top of each.
Replace the top layer of plastic and pound again to help the prosciutto adhere to the chicken.
Then, sauté the chicken breasts in a large, heavy-bottomed, nonstick pan on medium heat with a little olive oil, starting with the prosciutto side face down.
Once the prosciutto is crisp, flip over the cutlets and finish cooking the chicken through on the second side.
Remove the cooked chicken and add a couple tablespoons of butter, 1/2 cup of orange juice, the minced garlic and the minced ginger to the pan. Cook the mixture for a minute.
Finally, add in the sliced peaches and chopped basil to the pan.
Once the peaches are are warmed through, the dish is ready to serve.