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Title: Basil-Garlic Chicken Breasts with Peaches
Categories: Chicken Grill Cookbook
Yield: 4 Servings
| 1 | c | Balsamic vinegar |
| 1/4 | c | Molasses |
| 2 | tb | Freshly cracked black pepper |
| 1/2 | c | Basil; roughly chopped |
| 3 | tb | Garlic; minced |
| 1/4 | c | Olive oil |
| 4 | Whole boneless chicken breasts** | |
| Salt and freshly cracked black pepper, to taste | ||
| 4 | Peaches; halved and pitted |
NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken breasts with the two halves still attached, substitute 8 halves.
INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat and set aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil, and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.
As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.
PER SERVING: 690 calories, 59 g protein, 22 g carbohydrate, 29 g fat (6 g saturated), 166 mg cholesterol, 144 mg sodium, 2 g fiber.
Busted by Brenda Adams Source: San Fran Chronicle 28 May 1997 "Get Smoke in Your Eyes With
Grilling Guides " by M. A. Mariner, Chronicle Assistant Food Editor
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: 'License to Grill' by Chris Schlesinger and John Willoughby
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