Basil-Garlic Chicken Breasts with Peaches

Title:
Basil-Garlic Chicken Breasts with Peaches

Yield:
4 Servings

Categories:
Chicken,
Grilling




Ingredients:





     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






 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


 


 Source: San Fran Chronicle 28 May 1997 "Get Smoke in Your Eyes With


 Grilling Guides " by M.A. Mariner, Chronicle Assistant Food Editor


 


 Recipe by: 'License to Grill' by Chris Schlesinger and John Willoughby


 


 Posted to MC-Recipe Digest V1 #830 by Badams 
on


 Oct 07, 1997