Posted on March 04, 2013 by Anne Milneck | 0 comments
This simple and delectable recipe that makes use of ripe--even overripe--peaches. The sweetness of the peaches are offset by the complex flavors from the mustard and vinegar. Makes a great weeknight meal but also worth serving to guests. Complete this meal with a side of mashed sweet potatoes and cole slaw.
4 boneless, skinless chicken breasts
1 cup fresh peach, mashed
1 Tbl Dijon mustard
1 tsp honey
1/2 tsp salt
1/8 tsp ground black pepper
1/2 tsp garlic, crushed
1 Tbl fresh thyme
Whisk together vinegar, mustard, honey, salt, pepper, garlic and thyme. Slowly drizzle in olive oil while whisking to create a vinaigrette. Stir in the peaches. Place in a ziptop bag with the chicken breasts, refrigerate and allow to marinate for at least two hours. Remove from the bag and grill over medium-high heat to achieve distinct grill marks. Flip and grill chicken breasts on other side to make grill marks. This process seals in the juices. Lower the heat or move the chicken to a cooler section of the grill until cooked through and chicken is no longer pink in the center.
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