Raspberry Chicken with Grilled Peaches
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Raspberry Chicken with Grilled Peaches

If you were around in the ‘80s, everything “gourmet” was tossed with raspberry vinaigrette. It was hot then and is still good today.

Cz84 066F01 2018 06 27 11 41

Recipe Courtesy of Cuisine at Home
Makes: 4 chicken breasts, 8 cups salad
Total time: 45 minutes
Toast; Add:
  • 1/2 cup slivered almonds
  • 3 T. sugar
  • 1 T. unsalted butter
  • Salt to taste
Whisk Together; Drizzle in:
  • 1/4 cup red wine vinegar
  • 1 1/4 cup fresh raspberries, divided
  • 2 T. honey
  • 2 T. chopped fresh tarragon
  • 1 T. shallots, minced
  • 1/4 cup olive oil
Pound out; Combine and Grill:
  • 4 boneless, skinless chicken breasts (6 oz. each)
  • 1 T. honey
  • 1 T. olive oil
  • 2 peaches, halved, pitted
  • 8 cups mesclun salad mix (4 oz.)
  1. Preheat grill to medium-high.
  2. Toast almonds in a nonstick skillet over medium heat until golden.
  3. Add sugar, butter, and salt, and stir until sugar dissolves and coats almonds. Transfer to a plate to cool.
  4. Whisk vinegar, 1/4 cup raspberries, 2 T. honey, tarragon, shallots, and salt together in a bowl.
  5. Drizzle in 1/4 cup oil, whisking constantly. Set 1/2 cup vinaigrette aside for marinating chicken; reserve remaining vinaigrette for tossing with the salad.
    Pound out chicken breasts in a large resealable plastic bag to 1/2" thick; marinate chicken in 1/2 cup vinaigrette, 15 minutes.
  6. Combine 1 T. honey and 1 T. oil and brush onto peach halves. Remove chicken from marinade, season with salt and pepper, and grill until cooked through, 3–4 minutes per side.
  7. Grill peaches until lightly marked, about 3 minutes per side.
  8. Just before serving, toss mesclun with remaining vinaigrette, then serve over chicken.
  9. Garnish with glazed almonds and remaining raspberries.

Raspberry Chicken with Grilled Peaches

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