As you can see, I am still working on recipes to use my peaches! This is what I made for lunch today.
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
1-2 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. Cover and let marinate for 1-2 hours.
Preheat your grill on 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 – two or three good dollops. Drizzle a little of the marinade from the cheese over. Grill another 4 minutes or until done. Set aside to rest for 5 minutes. If goat cheese hasn’t softened at all, you can cover the dish while it is resting. Reserve juices from plate for drizzling over finished dish.
To grill the 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.
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 Salad with Watermelon – add some sliced strawberries and eliminate the feta. Could Summer be any better? Enjoy!