Gingery Grilled Chicken and Peaches

Two things—First, somehow I posted my blog yesterday everywhere but
on my main site where I write it up.  ???  No idea how that happened.

Second–LOOK AT THIS!

We have produce from OUR little garden!  YAY!  I’m a dancing!  I had
to slap a few fingers to get this picture–the boys wanted those
tomatoes!

I would like to note that all recipes I ever post…they are not my
own.  I might alter things slightly to work with what I have on hand
but essentially my brain does not work in the sense of figuring out new
recipes.  Besides, there are so many wonderful recipes out there to
choose from!

We like to grill, even in the winter, but this recipe can be done inside as well.  You just don’t have quite the same flavoring.

Ginger and rosemary give zing to mild-tasting chicken breasts.

• Dressing:
• 3 tablespoons sherry vinegar
• 2 1/2 teaspoons grated fresh ginger
• 2 teaspoons fresh rosemary, chopped finely
• 2 teaspoons granular sugar substitute
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/3 cup olive oil
• Chicken:
• 4 boneless skinless chicken breast halves (about 2 pounds)
• salt and freshly ground black pepper
• 2 medium ripe peaches, halved (about 1 cup)
• 1 medium head romaine lettuce, cut into bite sized pieces, or mesclun mix (6 cups loosely packed)
• 1 cup French feta cheese or mild goat cheese, crumbled

1. For dressing: Combine vinegar, ginger, rosemary, sugar substitute,
   pepper flakes and salt in a small bowl. Slowly whisk in oil in a steady
   stream until dressing thickens.
2. Brush chicken with 1 tablespoons of dressing and let marinate for 1 hour. Set remaining dressing aside.
3. Heat grill to medium-high after 50 minutes of marinating. Season
   chicken with salt and pepper and grill for 15 minutes, turning once
   halfway through cooking time, until just cooked through. Remove chicken
   from grill and place on a platter to rest.



4. Place peaches, cut-side down, on grill for 5 minutes, until
   softened. Cut chicken on the diagonal into 1/3-inch thick slices. Cut
   each peach half into 4 slices.



**I’m too impatient to wait until the chicken is done to put on the
peaches. Also, I’m not too sure that anyone else cares for warmed up
peaches. shrug…oh well! ;-)  Cold tastes yummy too.

5. Toss greens with remaining dressing and divide on four plates. Top
   each salad with one-fourth of the chicken slices and one-fourth of the
   peach slices. Sprinkle with cheese.

We loved this recipe! I would like to note also that we don’t always
have fresh peaches in the store, so we have used canned at times.  Also
my hubby would rather eat it all separate.  I love it as a salad
myself.  But either way seems to work.  :-)  You might also see that I
don’t have any cheese on the salad in this picture…we were out.  But
the flavors are so wonderful…that was alright. 

Courtesy — Atkins

****Don’t Forget–-ALL comments this week count towards winning a free copy of Rain’s debuting novel, The Fire Still Burns through the new e-book publishing company, Sapphire Blue Publishing. (See this post to read the blurb, see the awesome cover and read an excerpt!) There will be 2 winners!  The more you comment, the more times your name will go in the drawing to be held on Saturday!

Have a good one!

Cole

Nicole Reising
www.nicolereising.com
www.nicolereising.com/blog

Imagination... the magical whispers from within.