This dish, called Grilled Pork and Peaches, is the second one I have made and I ate it for dinner two nights this week!
I have substituted chicken for the pork because I don’t really like pork.
You will need: 4 chicken breasts, olive oil, 3 peaches, 1 cup crumbled blue cheese, 4 tablespoons of pine nuts, 1 red onion, and 2 tablespoons of balsamic vinegar.
To make it, slice red onion into smaller pieces and mix with the blue cheese, pine nuts and balsamic vinegar. Cut peaches in half and remove pits. brush peaches and chicken with olive oil and grill. I have noticed that the peaches, to avoid becoming mushy once they have been cooked, should be kept in the refrigerator prior to use and not left on grill too long (no longer than 4 minutes for each peach half).
Chicken should be kept on grill until there is no pink in the middle. Mix peaches in with the red onion, pine nuts, blue cheese and balsamic vinegar and put mixture on top of chicken.
Done!
The longest part of this process for me was waiting for everything to be done on the grill, because I have a small George Foreman grill that only has room for two pieces of chicken or two peach halves at a time.
It took me about 20 minutes to do everything, and was surprisingly easy! The hardest part was getting the pits out of the peaches, which just took pure muscle 🙂
Sunday I will be making two more recipes for dinner for the week, so look out for a post Monday! Thanks for reading!