• Prep Time:
  • Cooking Time:
  • Serves: 2 servings

Grilled Chicken with Nectarine Relish

  • Recipe Submitted by on

Category: Poultry, Fruit, Sandwiches

 Ingredients List

  • -----------------------------------RELISH-----------------------------------
  • 1 ts Olive oil
  • 1 Spanish onion; quartered and
  • -sliced
  • Garlic salt
  • Pepper
  • 1 tb Light brown sugar; or more
  • -to taste
  • 1 Nectarine; pitted and
  • -chopped
  • 1/8 ts Garam or paubhaje masala
  • 2 tb Cabernet Sauvignon; or
  • -sherry
  • 1 tb Malt or cider vinegar
  • 1 ts Balsamic vinegar
  • Coarsely ground pepper
  • 1 Nectarine; pitted and sliced


2 Skinless boneless chicken
-breast halves; trimmed of
Salt and black pepper
Non-stick cooking spray
2 Lemon wedges

2 c Cooked brown basmiti and
-wild rice pilaf; packaged
1/8 ts Peanut oil
2 c Broccoli; steamed

Chicken may be grilled in an Electric grill (Foreman), grill pan, bbq or
broiler. Allow time for the appliance to pre-heat. The pilaf mix combined
brown basmati, wild rice, a mild blend of Indian savory spices, dried
vegetable flakes, mushroom broth and 1/8-teaspoon peanut oil for an

1. Prepare relish (30-35 mins). Heat oil in nonstick skillet over
medium-low heat. Add onions. Season with garlic salt and pepper. Cook
gently, stirring occasionally, until softened and starting to brown, about
10 minutes. Add the sugar, stirring until it dissolves. Add the chopped
nectarine and cook another 4 minutes, until mixture is golden brown. Add
the garam masala or similar blend and stir to warm. Add wine and vinegar;
bring to a simmer and stir until thickened, about 5-10 minutes. Stir in
coarse pepper. Add the nectarine slices. Stir well to coat. Reduce heat to
lowest. Keep warm, stirring occasionally.

2. Prepare grill or broiler.

3. Prepare chicken: Place chicken breasts between 2 layers of plastic wrap
and flatten gently to level the thickness so that the chicken will cook
evenly. OPTION: Lemon juice may be squeezed onto the chicken before or
after cooking. Season with salt and pepper. Grill chicken breasts until no
longer pink inside. (Foreman: from 4 to 6 minutes; other grills 4 to 5
minutes per side or up to 10 minutes total.

4. Serve garnished with nectarine relish; rice and broccoli on the side.

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