Tips & Ideas

Tips & Ideas

GRILLED GEORGIA PEACHES AND CHICKEN WITH MESCLUN SALAD PLATTER

If available see if can find some fresh Georgia peaches. I¹ve been told that they are the best. Light yet tasty. Use a quality blend of baby mixed greens such as frissée, oak leaf and green leaf for flavor.

2 6-ounce chicken breasts, boned and skinned
1 tablespoon garlic, minced
1 pinch salt and white pepper to taste
1/4 cup olive oil
1 large Georgia peach, peeled, halved, and cored
1 red onion, sliced 1/4­inch thick
3 cups baby mixed salad greens, frissée, oak leaf and green leaf

Georgia Peach Dressing
1/3 cup olive oil
2 tablespoons Dijon mustard
1/4 cup balsamic vinegar
1 pinch salt and white pepper to taste
1 large Georgia peach, peeled, halved, and cored

Place chicken breasts in a medium size mixing bowl. Season with 1 tablespoon garlic, salt and pepper. Add 1/4 cup olive oil and marinate for 6 hours.
Refrigerate until ready to cook. Do not use oil from chicken breast to make dressing.

Preparing Georgia Peach Dressing: Combine the 1/4 cup of olive oil, Dijon mustard, balsamic vinegar and 1 peach in blender or food processor and mix thoroughly. Season to taste with salt and pepper. Set dressing aside.

Brush grill lightly with excess oil and heat to medium-high. Grill chicken about 4 minutes on each side or until just firm to the touch and no longer pink. Meanwhile, brush onion and peaches with dressing and grill about 2 minutes on each side, or just until fork tender. Brush peaches with dressing another minute on each side.

Take the baby mixed salad greens and place on one side of the platter. Spread them out a little. Slice the chicken breasts and place them on other side of the platter. Slice grilled peaches and place on top of chicken. Dribble dressing on top. You are now ready to indulge in a pleasurable ritual of feeding each other. Light the candles and snuggle up. Enjoy taking turns
feeding each other.

Yield: 2 servings


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