GRILLED CHICKEN BREASTS & PEACHES WITH SPICY PEACH GLAZE

 

~ Food Network

2 c. peach preserves or jam
3 T. olive oil, plus more for brushing
2 T. soy sauce
1 T. Dijon mustard
1 T. finely chopped garlic
1 small jalapeno, finely chopped
salt & pepper, to taste
8 frenched chicken breasts
4 peaches, halved and pitted 

In a small bowl, mix preserves, oil, soy sauce, mustard, garlic, and jalapeno. Season with salt and pepper. Set aside 1/2 cup of glaze.

Preheat grill. Brush chicken with oil and seas with salt and pepper. Place skin side down and cook 6-7 minutes or until golden brown. Flip over and cook 5-6 minutes more. Brush both sides with peach glaze, then grill another 4-5 minutes or until cooked through.

Place peach halves cut side down on grill and cook 2 minutes. Flip to rounded side and brush tops with reserved glaze. Grill until soft, about 3-4 minutes. 

Notes: I use boneless skinless chicken breasts because I don't want to buy four whole chickens just to use the breasts. Although the recipe doesn't say to, I set out leftover glaze as a condiment for people to put on their own servings. If you want the peach theme to continue beyond peach glazed chicken and grilled peaches from this recipe, make some blackberry peach cobbler or coconut peach cobbler for dessert. 

COCONUT PEACH COBBLER

~ Frugal Living NW

FILLING
2/3 c. brown sugar
1 T. cornstarch
1/2 c. coconut
1/2 t. cinnamon or ginger

3 lb. peaches, peeled, pitted, and sliced (about 6 cups)

2 T. butter, diced

TOPPING
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c shortening or butter
1 c. coconut, divided
3/4 c. buttermilk or milk
1 t. vanilla
2 T. milk

Preheat oven to 400 degrees.

FILLING

In a medium bowl, combine brown sugar, cornstarch, coconut, and cinnamon or ginger. Add sliced peaches and stir gently to combine. Place in a 9-inch pie pan or square baking dish. Dot with butter.

TOPPING
In a medium bowl, combine flour, baking powder, and salt. Cut the shortening or butter into the dry ingredients until the mixture is crumbly. Stir in 1/2 cup coconut, buttermilk or milk, and vanilla. Lightly knead until thoroughly combined.

Form the dough into a ball on a lightly floured surface, then roll or pat into an 8-inch circle or square, about 1/2-inch thick. Place the dough over the filling, leaving a bit of space around the edges for steam to escape. Brush the top with 2 tablespoons of milk.

Bake 30 minutes, remove and sprinkle remaining 1/2 cup coconut over the topping, then bake 10-15 minutes more or until golden brown.

Notes: I don't use butter in the filling. Our sprinkling of coconut is perfectly toasted after about five minutes, so I let the cobbler bake longer before adding it.

PEACH & CHICKEN GREEN SALAD

~ Bethany Weathersby

lettuce and/or spinach, chopped
chicken, cooked and shredded
peaches, peeled and sliced
crumbled feta
dried cranberries
chopped almonds, toasted
balsamic vinegar (optional)

Layer all ingredients, except for vinegar, in a serving bowl. Add a splash of balsamic vinegar to individual servings, if desired.

BLACKBERRY PEACH COBBLER

~ epicurious

2 T. cornstarch
1 1/2 c. plus 1 t. sugar, divided
5 c. blackberries
2 lb. peaches, peeled, pitted, and cut into 1/2-inch thick wedges
3 c. flour
1 T. baking powder
1 t. salt
1 c. cold unsalted butter
1 c. plus 3 T. milk

Preheat oven to 425 degrees and grease a 9x13-inch pan.

Whisk cornstarch and 1 1/2 cups sugar together in bowl. Add blackberries and peaches, then toss to combine well. Pour into greased pan and bake until just bubbling, 10-15 minutes.

While fruit is baking, whisk flour, baking powder, and salt in another bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir just until dough forms.

Remove fruit from oven and drop dough in 12 mounds, about 1/3 cup each, on top of hot fruit. Sprinkle with remaining sugar. Bake until top is golden, 25-35 minutes. Serve warm.

Notes: I don't grease the pan or sprinkle sugar on top. I only use half the amount of sugar called for and it's still really sweet. Sometimes I use blueberries instead of blackberries.