Ham, spinach, and Wisconsin fontina cheese are tucked inside of boneless chicken breasts, then baked up and served with a delicious fresh peach salsa. Get ready to impress your dinner guests! A Low carb, gluten free, and delicious chicken dinner recipe!
Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes.
Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.
STUFFED CHICKEN BREASTS
Heat oven to 350° F.
Use the tip of a knife to slice horizontally into one long side of each breast, forming a small pocket. NOTE: Do not cut all the way across the length of the breasts; leave a small amount of the breast uncut on each end. Also, don't cut all the way through the breasts.
Make 6 stacks, layering ham slices, spinach and Fontina cheese. Stuff each chicken breast, placing one stack into each pocket.
Close each pocket (use toothpicks if necessary) and place onto baking sheet. Sprinkle each breast with salt and pepper. Bake for 15-20 minutes, or until internal temperature of chicken reaches 163°F.
Place each chicken breast on a serving plate. Top each with a portion of peach salsa. Serve and enjoy!