Creamy Peach and Honey Thyme Stuffed Pastry
Delicious flaky pastry stuffed with creamy peach and honey thyme filling.
Equipment
- oven
- skillet
- toothpicks
- Mixing Bowl
Ingredients
For the Crust
- 4 pieces boneless, skinless chicken breasts (about 6 oz each)
- ½ cup cream cheese softened
- ½ cup finely diced fresh peaches
- 1 tablespoon chopped fresh thyme , plus extra for garnish
- 1 teaspoon lemon zest
- Salt to taste
- black pepper to taste
- 2 tablespoon olive oil
- ¼ cup honey
- 2 tablespoon unsalted butter
- ¼ cup chicken broth
- 1 tablespoon fresh lemon juice
Instructions
Preparation
- Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the thickest part, leaving one edge intact to create a pocket.
- In a bowl, mix cream cheese, diced peaches, 1 tablespoon thyme, lemon zest, salt, and pepper. Spoon equal amounts of filling into each chicken pocket and secure with toothpicks.
- Season chicken outside with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden.
- Transfer skillet to oven and bake for 15-20 minutes until chicken reaches 165°F internally. Remove chicken and set aside, covering loosely.
- In the same skillet over medium heat, add honey, butter, chicken broth, and lemon juice. Simmer for 3-5 minutes until slightly thickened. Stir in extra thyme if desired.
- Drizzle sauce over stuffed chicken before serving. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1portionCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 250mgPotassium: 300mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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