Side Pannel
Basil-Garlic Chicken Breasts with Peaches
Basil-Garlic Chicken Breasts with Peaches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Grill
Ingredients List
- 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
Directions
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.
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.
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