Yield: 12 servings.
BOURBON-PEACH RELISH:
2 Tbsp. unsalted butter
6 fresh peaches, pitted, cut in 1/2" dice
1 cup bourbon
1 cup brown sugar
2 serrano chiles, seeded and minced
1/4 cup roasted red pepper, cut in 1/4" dice
1 Tbsp. rice wine vinegar
1 cup unsalted peanuts, toasted
COMPOUND BUTTER:
1 cup unsalted butter, softened
2 Tbsp. fresh rosemary, chopped
1 Tbsp. garlic, minced
1 Tbsp. Tabasco® brand Chipotle Pepper Sauce
To taste, freshly ground black pepper
CHICKEN:
12 slices country ham, sliced and soaked
1/2 hour in warm water, rinsed and dried
12 oz. sautèed baby spinach (8 cups raw), blotted dry
12 slices Wisconsin Fontina cheese
12 airline chicken breasts (skin on, rib bones removed and wing bone attached)
For garnish, chopped rosemary or peanuts (optional)
For Relish: Heat large sautè pan over medium heat. Add butter and cook until it foams. Add peaches. Sautè quickly, about 30 seconds. Add bourbon and flambè off heat. Return to heat. Add brown sugar and cook just until it dissolves and bourbon evaporates. Transfer mixture to mixing bowl; cool. Add remaining relish ingredients. Toss well and reserve.
For Compound Butter: Combine all ingredients and mix well. Reserve at room temperature.
For Chicken: Preheat oven to 400°F. Make 12 stacks, layering ham slices, spinach and Fontina cheese. Stuff each chicken piece, placing one stack between the skin and meat of each piece. Rub tops of chicken pieces with compound butter and place on baking sheet. Bake, skin side up, for 10 minutes, or until internal temperature reaches 150°F.
Place each chicken breast on a serving plates. Top each of the 12 with a portion of Bourbon-Peach Relish. Sprinkle chopped rosemary or peanuts around chicken for garnish, if desired.
Photo Credit: WISCONSIN MILK MARKETING BOARD
