Ripe for Dinner

A series on how to incorporate more seasonal fruit into your dinners!

Summer Dinner for Two

Peach & Prosciutto Stuffed Chicken Dinner

with Asparagus Orzo Risotto & Arugula Peach Salad

Prep20 min

Cook25 min

Total45 min

Serves2

This is the kind of dinner that feels like a restaurant moment without the restaurant price tag. Small chicken breasts pounded flat, rolled with ripe peach, fresh mozzarella, and chiffonade basil, then wrapped tight in prosciutto and seared golden in stainless steel. The prosciutto crisps up on the outside and holds everything together, so when you slice into it at the table you get that perfect cross-section of melty cheese, fragrant basil, and sweet peach. A garlicky white wine pan sauce finishes it off. On the side, orzo cooked risotto-style with stock and fresh asparagus, creamy from blended cottage cheese and parmesan. A complete summer plate.

The Main

Ingredients

Chicken Rolls

• 4 small boneless, skinless chicken breasts (about 1 lb total)
• 1 ripe peach, sliced thin
• 8 slices fresh mozzarella (2 per roll)
• 8 slices prosciutto (2 per roll)
• 10–12 fresh basil leaves, chiffonade
• 1 tbsp butter + 1 tbsp olive oil
• Salt & black pepper

Pan Sauce

• 3 cloves garlic, minced
• ½ cup dry white wine
• ¼ cup chicken stock
• 2 tbsp butter
• 1 tsp spicy brown mustard
• ½ tsp dried oregano
• Salt & black pepper

Peach & Prosciutto Stuffed Chicken Rolls

Seared in stainless, finished in the oven

1. 1

   Pound the chicken flat

   Place each chicken breast between two sheets of plastic wrap or in a zip-lock bag. Using a meat mallet or heavy skillet, pound to an even thickness of about ¼ inch. Season lightly with salt and pepper on both sides.

2. 2

   Build and roll

   Lay each breast flat. Layer 2 slices of mozzarella, a generous layer of peach slices, and a good pinch of chiffonade basil across the center, doubling up on both the cheese and peach for a full, melty interior. Roll the breast up tightly from one end, keeping the filling tucked in as you go.

3. 3

   Wrap in prosciutto

   Lay 2 slices of prosciutto slightly overlapping on your cutting board. Set each roll at one end and wrap tightly, letting the prosciutto overlap itself to seal. No toothpicks needed, the prosciutto holds everything together.

4. 4

   Sear in stainless

   Preheat oven to 375°F. Heat butter and olive oil together in a stainless steel oven-safe skillet over medium-high until the butter is melted and the pan is shimmering. Get the pan hot before adding the chicken so it doesn't stick. Sear the rolls seam-side down first, then turn to sear all sides, about 2–3 minutes per side, until the prosciutto is deep golden and crisp all around.

5. 5

   Finish in the oven

   Transfer the skillet to the oven and bake 12–15 minutes, until the internal temperature reaches 165°F. The mozzarella will be melted through and the peach soft and fragrant. Rest 5 minutes before slicing.

6. 6

   Build the pan sauce

   Remove the chicken to rest. Set the skillet over medium heat and add garlic, cooking 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add chicken stock, butter, spicy brown mustard, and oregano. Let reduce 2–3 minutes until slightly thickened and glossy. Season with salt and pepper, then spoon generously over the plated rolls.

Cook's Notes

• Slightly underripe peaches hold up better inside the roll. Fully soft ones can get too juicy and make the filling hard to roll cleanly.
• Chiffonade the basil right before assembling so it stays bright green and fragrant.
• Get your stainless pan properly hot before adding the rolls. A hot pan and a little patience on that first sear is what gives the prosciutto its crisp.
• The pan sauce comes together fast so start it the moment the chicken comes out to rest, everything will finish at the same time.

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The Side

Ingredients

• 1 cup dry orzo
• 2 cloves garlic, minced
• 2–3 cups warm chicken or vegetable stock
• ⅓ cup cottage cheese, blended smooth
• 3 tbsp parmesan, grated
• ½ bunch asparagus, cut into small pieces
• 1 tbsp olive oil or butter
• Salt & black pepper
• Fresh parsley or basil to finish

Asparagus Orzo Risotto

Risotto-style · High protein · Creamy without cream

1. 1

   Start the orzo

   Heat olive oil or butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds until fragrant. Add the dry orzo and stir to coat, toasting lightly for about 1 minute.

2. 2

   Add stock gradually

   Add warm stock one ladleful at a time, stirring frequently and letting each addition absorb before adding the next, just like risotto. Continue for 10–12 minutes until the orzo is al dente and the mixture looks creamy and loose. Keep the stock warm in a separate pot so it doesn't slow down cooking.

3. 3

   Finish with asparagus and cheese

   In the last 2–3 minutes of cooking, stir in the asparagus pieces so they cook through but stay bright. Remove from heat. Stir in the blended cottage cheese and parmesan until creamy and fully incorporated. Season generously with salt and pepper. Top with fresh parsley or basil and serve immediately.

Cook's Notes

• Blend the cottage cheese completely smooth before adding. Any lumps will stay lumps.
• The orzo releases starch as it cooks in the stock, which is what makes this so naturally creamy without any heavy cream.
• Cut the asparagus small so it cooks quickly in those last few minutes without getting mushy.
• If the orzo tightens up before serving, stir in a splash more warm stock to loosen it back out.

Complete the Plate

Arugula Peach Salad with Peach Vinaigrette

If you want to round out the plate, this no-cook salad comes together in five minutes and echoes the peach in the main. Baby arugula, fresh peach slices, shaved parmesan, and toasted pine nuts, dressed in a simple peach vinaigrette. Grill the peach slices for two minutes per side if you have the heat going and want a little caramelized depth.

Peach Vinaigrette

• 2 tbsp ripe peach, mashed smooth
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt & pepper to taste

lmteats.com @lmteats  ·  Summer 2026