Tuesday, August 17, 2010

Peachy Perfection

The prize is ripe–– in this case, the prize is  the incredibly sweet Jersey peach. Eat'm off the tree or by the bushel. More adventurous?  The Salt Creek Grille is presenting a 'Last Taste of Summer" promotion featuring local Jersey produce at both their Princeton and Rumson locations.
Can't get there? We begged (ok, we only had to ask nicely) for the recipe for their light and luscious  Grilled Chicken, Peach and Arugula Salad. 

Grilled Chicken and Peach Arugula Salad with Chipotle-Peach Dressing
Nonstick vegetable oil spray
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons adobo sauce from canned chipotle chilies
2 teaspoons extra-virgin olive oil plus additional for brushing
1 teaspoon chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
Goat cheese
Corn (3 cobs with kernels cut off or ½ bag of frozen corn)
4 boneless chicken breast halves with skin

Rub chicken with olive oil, salt and pepper and grill for approximately 3 minutes each side. Transfer to a roasting pan and roast in 375 degree oven for 6 minutes or until chicken is 165 degrees in the center.  Meanwhile, boil corn for five minutes or until tender – shucking kernels off cobs when tender.
Dice and sauté 3 peaches for approximately 2 1/2 minutes in olive oil adding preserves, peach nectar, corn kernels, vinegar and adobo sauce.  Take off stove and mix in cilantro, then place chicken on bed of arugula, Drizzle with sauce, top with crumbled goat cheese to taste and serve immediately. Serves 4-6 people

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