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Note: Prep time given includes 30 minutes of soaking for toothpicks.
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See blog for some step-by-step photos.
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Preheat oven to 350 degrees F.
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Cut peach into 1/4-inch slices.
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Place in a small bowl.
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Add agave nectar and rosemary.
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Stir to combine.
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Cut a slit along one side of the breast creating a large pocket.
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If the there is a natural gap between the breast meat and the tenderloin, use that as a guide.
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For each breast: layer the opening with half of the peach and rosemary mixture (spoon on any excess agave), half of the prosciutto, and half of the cheese.
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Secure opening with 4 to 5 toothpicks to keep contents in.
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Brush oil on all sides of breasts.
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Season with black pepper and Kosher salt.
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Place on prepared baking sheet.
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Cover the opening with a small piece of aluminum foil to prevent drying out.
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Avoid pressing foil onto cheese.
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Bake for 35 minutes.
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Remove foil.
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Bake for 5 additional minutes (thickest part of breast should be 155 degrees F).
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Remove chicken.
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Turn oven on Hi broil.
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If needed, prop up chicken with a wad of aluminum foil so that the area with skin faces straight up.
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Broil until the skin is golden brown and bubbly, about 2 minutes on middle rack.
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Keep a close eye on it as it will burn quickly.
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Remove all toothpicks prior to serving.
