Basil-garlic chicken breasts with peaches
Last updated 6/12/2012 1:07:31 AM. Recipe ID 33550. Report a problem with this recipe.
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
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 ; posted recipelu
and mc-recipe 10/7/97
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