Friday, June 22, 2012

Raspberry Chicken with Grilled Peaches

I loved the simplicity of tonight's dinner.  It was summer on a plate...simply grilled chicken breasts topped with a salad dressed with a raspberry vinaigrette and fresh raspberries with candied slivered almonds.  There was a grilled peach half as a side as well as a toasted slice of a baguette with brie cheese melted over the top.  We loved every component of this dinner and I know we will be making it again.



Raspberry Chicken with Grilled Peaches
4 Servings (4 chicken breasts, 8 cups salad)

1/2 cup slivered almonds
3 tablespoons sugar
1 tablespoon unsalted butter
Salt to taste
1/4 cup red wine vinegar
1 1/4 cups fresh raspberries, divided
2 tablespoons honey, divided
2 tablespoons chopped fresh tarragon
1 tablespoon minced shallots
1/4 cup olive oil
4 boneless, skinless chicken breast halves (6 oz. each)
1 tablespoon olive oil
2 peaches, halved, pitted
8 cups baby herb salad mix (4 ounces)

Preheat grill to medium high.

Toast almonds in a nonstick skillet over medium heat until golden.  Add sugar, butter, and salt; stir until sugar dissolves and coats the almonds.  Transfer to a plate to cool.

Whisk together vinegar, 1/4 cup raspberries, 1 tablespoon honey, tarragon, and shallots in a bowl.  Drizzle in 1/4 cup oil, whisking constantly.  Set aside 1/2 cup vinaigrette for chicken marinade; reserve remaining vinaigrette for tossing with salad.

Pound chicken breasts in a large resealable plastic bag to 1/2-inch thick; marinate chicken in 1/2 cup reserved marinade for 15 minutes.

Combine 1 tablespoon honey and 1 tablespoon oil; brush onto peaches.  Season chicken with salt and pepper; grill, covered, until cooked through, 4 minutes per side.  Grill peaches until lightly marked about 3 minutes per side.  Toss salad greens with remaining vinaigrette; serve with chicken and peaches, glazed almonds and remaining raspberries.

Grilled Brie Croutons
4 slices French bread, 1-inch thick
Olive Oil
Salt to taste
4 slices Brie (4 ounces)

Preheat grill to medium-high.

Brush both sides of bread with oil and season with salt.  Grill bread, uncovered, until toasted, 1-2 minutes.  Flip bread over and divide cheese among slices.  Continue grilling, uncovered, until cheese melts, 2-3 minutes.

Adapted from Cuisine at Home Grilling

My rating:

1 comment:

  1. That looks yummy! The photo is great also, loving the colors!

    ReplyDelete