Cooktop, or Grill/Grill Pan
Chef's Knife, Cutting Board, Covered Pot/Pan, Mixing Spoon, Meat Thermometer
This recipe takes the high notes of summer produce and herbs and combines them to create a mouth-watering dish that will disappear faster than a twister can take your socks off!
1/2 cup Chef Sherri Sauces Zesty Orange Ginger sauce
1.5lbs boneless chicken breast or thighs
2 large Palisade peaches (approximately 1.5 cups diced)
1 pound Bing cherries (approximately 1 cup diced)
1 Tbsp minced jalapeño pepper (de-seeded)
Fresh rosemary and mint (I used mojito mint)
Herbed Cranberry Fig Sauce
Heat your brasier over medium-low heat; also heat your grill/grill pan over medium heat
While those are heating, cut your peaches in half, remove the pit, and then cut them into bite-sized pieces (about 1/4”)
Remove the pits from the cherries then cut into quarters
Once the brasier is heated, add the butter to the pan and let melt, then add the peaches and cherries
Stir occasionally (to keep from sticking to the pan) and let simmer for 10-15 minutes; you should see juices starting to ooze out… this is normal and delicious!
After 15 minutes, add your 1/2 cup Zesty Orange Ginger sauce, jalapeño pepper, and salt to the pan and stir to combine. Add one long sprig of rosemary and one long sprig of mint to the pan, gently combine with the other ingredients, then mostly cover with a lid, leaving about 1/4” open for steam to escape. Let sauce simmer while you next cook the chicken.
Trim the chicken of any visible tendons and fat chunks
Pound to a consistent thickness if you have a meat tenderizer
Brush both sides of your chicken with a little avocado oil then place on the grill
Let cook until it easily releases; flip over and let cook until the internal temp reaches 160º
Remove, cover, and let rest for 5 minutes. This allows the temperature to continue rising to 165 degrees as well as lets the juice reabsorb back into the meat.
Slice the chicken breasts on a bias (knife at a 45º angle to your cutting board), about 1/4" thick