I've had peaches in my fridge for a couple of days now, and I've been dying to use them. At first I thought I would make a peach pie, but I figured I'd make a glaze instead. I hope you enjoy it.
4 boneless skinless chicken breasts
2 peaches, peeled and sliced. About two cups
3/4 cup good balsamic vinegar
1 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoon of agave nectar, or you can use 2 teaspoons brown sugar
2 teaspoons good extra virgin olive oil
1 handful of cilantro, chopped
In a saucepan add the peaches, balsamic vinegar, olive oil, mustard powder, salt, and garlic powder. Heat on medium until it reaches a boil, lower the heat and let simmer until the mixture has reduced by almost half, thickened, and the peaches have started to break down. Turn heat off and let cool. Transfer the mixture to a blender, add in the cilantro and agave nectar/brown sugar. You want to puree it until smooth. Place in the fridge until you are ready to grill the chicken.
I used a grill pan, you can surely use an outdoor grill. Heat your grill to medium hot. Place the chicken on the grill, brush the glaze on top of each piece. Cook the chicken on each side for ten minutes or so, brushing on the glaze several times during the cooking process. Chicken should be done within 20 to 30 minutes.
You want to serve this chicken with something mild. Rice, salad, corn, broccoli, green beans. The chicken has a ton of flavor and you don't want something as equally flavorful with it.
Copyright © 2012 Salvo-lutions by, Dana Salvo
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