Fire up the grill this weekend with this easy, five star recipe from Food.com and our Peach White Balsamic. Enjoy all the fresh flavors of the summer season!
Grilled Fruity Balsamic Chicken with Cilantro Salad:
2 skinless chicken breasts
1 cup Patricia & Paul Peach balsamic vinegar
1/4 cup molasses
2 tablespoons freshly cracked black pepper
2 peaches, halved and pitted
1 head of romaine lettuce, washed
1 cucumber, peeled, and julienned
1/4 cup chopped fresh cilantro
1/2 cup Patricia & Paul olive oil
1/4 cup cider vinegar
1/2 small white onion, finely chopped
1 teaspoon salt, to taste
fresh ground black pepper
fresh shaved Parmesan cheese
1 In a small saucepan over medium high heat, bring the Peach Balsamic vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
2 Stir in the molasses and black pepper.
3 Remove from heat.
4 Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
5 When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
6 Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
7 Remove the peaches and chicken from the grill and give them another coat of glaze.
9 Combine the cilantro and olive oil in a blender or processor and puree
10 Whisk in the cider vinegar, onion, salt and pepper.
11 Toss the dressing through the prepared lettuce and cucumber.
—Serves 2 —
To serve this dish, place the salad onto two plates. Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken. Scatter the shaved Parmesan over the top and garnish with a sprig of cilantro.