Balsamic Chicken with Peaches & Prosciutto is a deliciously simple and healthy dinner made on the grill in just 10 minutes!
1 lb. boneless skinless chicken breasts
1 Tbsp. olive oil
salt and pepper to taste
2 Indian River Natural Georgia Peaches sliced
4 slices prosciutto
1 ball Burrata cheese
1/4 c. balsamic reduction
1 Tbsp. dried basil
Between two pieces of plastic wrap, pound the chicken breasts 1/2″ thick. Season with salt and pepper and rub with olive oil. Add the chicken to a hot grill and cook for 2-3 minutes on each side until no longer pink in the center.
Arrange the chicken on a platter and top with sliced peaches and prosciutto. Pull the Burrata apart into smaller pieces and add to the top of the platter and drizzle with the balsamic reduction. Serve immediately.