California Grill

1½ lbs. boneless, skinless chicken breasts
½ cup walnuts, toasted and finely chopped
1 large ripe fresh nectarine or peach
¼ cup honey
½ cup light brown sugar
3 Tblsp. lemon juice
½ tsp. cinnamon
¼ tsp. ginger

In a skillet, over low heat, toast walnuts until fragrant, about 3-5 minutes. Cool.
Process toasted walnuts in food processor or blender until finely chopped.
Remove seed and cut up peach or nectarine, blend or process to liquefy.
In a large saucepan, mix pureed fruit, honey, brown sugar, lemon juice, cinnamon and ginger. Cook over low heat until thickened, 8-12 minutes. Watch carefully and stir so it won’t burn.
Set aside to cool.
Rinse and dry chicken with a paper towel.
When the sauce is cool, place chicken in a large zip-locking bag.
Add fruity mixture and toasted walnuts. Zip bag, removing the excess air, turn it around a few times and lay it out flat -so the chicken gets covered with the sauce.
Refrigerate 1-2 hours. Discard marinade and grill chicken until juices run clear.
This recipe does have sugar in it, so you’ll need to be careful avoid burning.

Greek Grill

1½ lbs. boneless, skinless chicken breasts
1 cup minced onion
2 cloves minced garlic
juice of 1 lemon
1 tsp. cumin
2 bay leaves
1 tsp. dried oregano

Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano.
Pour the marinade over the chicken, cover and refrigerate 1-2 hours.
Remove chicken from marinade and grill chicken until juices run clear.
Serve with green beans and roasted potatoes, or a greek salad. Could be a new theme?

September 24, 2009