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Ingredientes
- 1 c. Balsamic vinegar
- 1/4 c. Molasses
- 2 Tbsp. Freshly cracked black pepper
- 1/2 c. Basil, roughly minced
- 3 Tbsp. Garlic, chopped
- 1/4 c. Extra virgin olive oil
- 4 whl boneless chicken breasts** Salt and freshly cracked black pepper, to taste
- 4 x Peaches, halved and pitted
Direcciones
- NOTE:** 10 to 12 ounces each. If you cannot find boneless chicken breasts with the two halves still attached, substitute 8 halves.
- INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook till it is reduced by half, 20 to 25 min. Stir in the molasses and black pepper, remove from the heat and set aside.
- Meanwhile, in a small bowl, combine the basil, garlic and extra virgin olive oil, and mix well. Rub the chicken breasts with this mix, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, till the skin is crispy, 8 to 10 min. Turn the breasts over and grill for another 6 min. To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.
- As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill till they are nicely browned, about 2 min. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 min. Remove the peaches from the grill, give them another coat of glaze, and serve whole or possibly sliced with the chicken breasts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 549 | |
| Calories from Fat 240 | 44% |
| Total Fat 26.9g | 34% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 113mg | 5% |
| Potassium 1028mg | 29% |
| Total Carbs 44.29g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 33.38g | 22% |
| Protein 31.41g | 50% |
