1 1/2 pounds boneless chicken breasts or thighs (equal-sized pieces)

2 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary, chopped

Zest of 1 lemon

Kosher salt and black pepper, to taste

1/4 cup all-purpose flour

4 slices thick-cut bacon, chopped

3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1/4 cup water

2 peaches, sliced

1 tablespoon honey

8 ounces fresh mozzarella, torn

Fresh basil, for topping

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Preheat oven to 425°F.
Rub chicken with olive oil, rosemary, lemon zest, salt, and pepper. Lightly dredge in flour.
Heat an oven-safe skillet over medium-high heat. Cook bacon until crisp; remove and set aside.
Sear chicken in bacon fat until golden on both sides, about 5 minutes per side.
Reduce heat to medium-low. Add white wine and water; simmer for 5 minutes until chicken is nearly cooked through.
Add bacon back to skillet. Arrange peaches and mozzarella around chicken. Drizzle honey over peaches.
Transfer skillet to oven and bake for 5 minutes. Broil 1 minute until cheese is melted and peaches are slightly charred.
Top with fresh basil and serve with pan sauce.