Grilled Chicken with Peaches and Oregonzola
Quick, tasty and elegant enough to serve to company, this recipe tops juicy chicken breasts with the sweet vibrancy of fresh peaches and silky richness of Oregonzola. Perfect for late summer entertaining when peaches are at their most lucious.
4 medium boneless, skinless chicken breasts
½ tsp sea salt
¼ tsp black pepper
½ tsp. ground nutmeg
¼ c. extra virgin olive oil
2 firm, ripe freestone peaches
1 tbsp. butter, melted
6 oz. Oregonzola, crumbled
Preheat grill to medium high heat. (Test your temperature: if you can hold your hand 3” above the grate of the grill no more than 2 – 3 seconds, the heat is medium-high.)
Between two sheets of wax paper, pound chicken breasts to ½” thick.
In a small bowl, create a rub by combining salt, pepper and nutmeg. Mix well. Rub equal amounts on both sides of each chicken breasts. Brush chicken with olive oil.
Grill 3-4 minutes. Without flipping, turn chicken 90 degrees and cook an additional 3 minutes to create cross-hatch grill marks. Flip chicken and grill 4-5 minutes until cooked through and juices run clear. Remove chicken from grill and cover to keep warm.
Cut peaches in half and brush cut side with melted butter. Place cut side down on grill for 2-3 minutes until surface begins to caramelize. Turn over and cook for an additional 3 minutes. Remove from heat.
Roughly dice peaches, remove skin if desired. Top each chicken breast with one quarter of the diced peaches and one quarter of the crumbled cheese. Serve warm.
posted September 2013