Recipe of the Week!

July 14, 2010

We’ve made no secret at the MHK about our love for food that combines spicy with sweet.  Today’s recipe, courtesy of Bon Appetite Magazine once again, embraces this notion in a light, summery way that is sure to satisfy your taste buds.  The smoky, slightly spicy adobo sauce is a beautiful match with the sweet peaches, tied together with vinegar and cilantro. The one change I’d make for next time is to add some of the chipotles to the sauce for extra spiciness.  Serve with corn on the cob and you’ve got a healthy and delicious meal, perfect for a warm summer evening…and perfect for this week’s Recipe of the Week!  Enjoy.

Grilled Chicken & Peaches with Chipotle-Peach Dressing

(serves 4)

1/3 cup peach preserves

1/3 cup peach nectar

4 tsp. red wine vinegar

2 tsp. adobo sauce from canned chipotle chiles

2 tsp. extra-virgin olive oil plus additional for brushing

1 tsp. chopped fresh cilantro

3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges

4 boneless chicken breast halves

Coat grill rack with oil or nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, nectar, vinegar, adobo sauce, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer ¼ cup dressing to small bowl.  Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7-10 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.  Place 1 chicken breast on each of 4 plates. Surround with peaches.  Drizzle dressing from medium bowl over chicken and peaches. Eat!


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