4 boneless, skinless chicken breasts
extra virgin olive oil
4 ripe, fragrant peaches for grilling
Marinated Goat Cheese:
1 small log goat cheese
zest of one lemon
one small garlic clove, minced
1 tblsp mixed fresh herbs of your choice, chopped
salt and pepper
two pinches of red pepper flakes
2 tsp lemon juice
2 tblsp extra virgin olive oil
Place goat cheese in a small bowl. Sprinkle lemon zest, herbs, red pepper flakes and garlic over top. Sprinkle with salt and pepper. Drizzle the lemon juice and olive oil over all. Marinate 1-2 hours at room temperature.
Preheat your grill to medium. Brush the chicken breasts with olive oil on both sides. Sprinkle with salt and pepper. Grill 4 minutes on 1 side. Turn. Carefully place a little of the goat cheese mixture on top of the chicken – one to two dollops. Drizzle a little of the marinade from the cheese over. Grill another 4 minutes or until done. Set aside to rest 5 minutes. If the goat cheese hasn’t softened at all, you can cover the dish while it is resting. Reserve juices from the plate for drizzling over finished dish.
To grill peaches:
Peel 4 peaches and cut in half lengthwise. Drizzle with olive oil and a few drops of lemon juice. Grill 4-5 minutes on each side. Remove from grill and cut into slices.
To plate: Place a piece of chicken on dish to serve. Arrange peach slices in a fan across the top. Drizzle all with juices and a generous squirt of lemon juice.
Serve with Ina Garten’s Arugula Watermelon salad – add sliced strawberries, eliminate the feta. Could Summer be any better??????? Enjoy!