Do you remember when I teased you all with this on instagram approximately five million days ago?

I think I captioned it something like: “THIS IS THE BEST THING I HAVE EVER MADE. EVER.”

Although probably not so shouty on the gram caption. But that’s how I was saying it in my kitchen as I was shooting the photographs and shoving forkfuls of it into my mouth (in the name of taste testing, obviously.)

I think I also promised it would be posted super soon. According to instagram that was...a month and a half ago. Whoops. My bad.

And unfortunately plum season has come and passed. Again...my bad.

But listen, you could leave the plums out and it’s not that they wouldn’t be missed, but it wouldn’t be the worst. You still get a tiny pop of sweetness from the balsamic reduction to play against the saltiness of the prosciutto and feta. You also could hold off on this until we get back to stone fruit season. It might even be worth the wait.

I just can’t help sharing this now because it can be made other ways. Originally I had wanted to do this with fresh figs, which I am sure would have been hella dreamy, but I missed the season for that. Plums seemed like they would work just as well and clearly I was not disappointed. I was ALSO thinking that some grapes would be terribly delicious here as a substitute, which you could do right now. Whatdaya think?

If you try it with grapes, let me know how it is!!

Stuffed Prosciutto Wrapped Chicken with Roasted Plums

Ingredients:

4 boneless skinless chicken breasts

1 cup crumbled feta (I used goat's milk feta, but any will do!)

salt and pepper

4 pieces prosciutto

5 plums, pitted and quartered

few sprigs of thyme

1 cup balsamic vinegar

Directions:

Heat oven to 350 degrees.

Using a small sharp knife create a pocket in the middle of each chicken breast. Divide and stuff the feta equally among the four chicken breasts. Season each breast with salt and pepper and then wrap each breast in one piece of prosciutto.

Place chicken pieces in an ovenproof baking dish. Distribute plum slices around the chicken pieces. Scatter a few sprigs of thyme around the dish on top of the chicken.

Roast in oven uncovered for approximately 40 to 45 minutes or until chicken is thoroughly cooked through.

While chicken is roasting, place one cup of balsamic vinegar in a small saucepan. Bring vinegar to a boil and then reduce heat to low. Let vinegar reduce by half, until thick and syrupy. About 20 to 30 minutes. Remove from heat, let cool, and place in airtight container. Will keep, refrigerated, for many weeks.

When chicken is ready to be served, drizzle with the balsamic vinegar reduction.