Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Grilled Chicken Breasts with Cucumber-Peach Salsa


By Cuisine Quibbler (Visit website)



I made dinner for some friends last night, Grilled Chicken Breasts with Cucumber-Peach Salsa. It was a recipe on my homepage one day, and what drew me in was the cucumber-peach salsa. And since it was suppose to be really hot, the salsa seemed like a cool, refreshing choice.

I made the salsa earlier in the day, so the flavors could blend together better. They did an excellent job blending. The sweet and spicy taste of the red onion, the fruity flavor of the each, and the refreshing cucumber and mint.

I grilled the chicken on my stove top grill. First I brushed the chicken with the peach preserves, then grilled over medium. I covered the grill with tin foil to aid in the cooking process, and it helped tremendously. The preserves caramelized nicely and gave a nice little crust to the chicken. Though next time I think I would marinate the chicken in the preserves a bit longer to enhance the flavor.

With the chicken and salsa, we had couscous with a roasted garlic and red pepper seasoning. The kick and spiciness of the red pepper and garlic was a great compliment to the sweet, refreshing salsa. I highly recommend it.

Grilled Chicken with Cucumber-Peach Salsa
From Betty Crocker online
No picture of the chicken, the salsa was the best part!

Ingredients
1/2 cup chopped cucumber
1/3 cup peach preserves
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes
1/4 teaspoon salt
2 tablespoons chopped red onion
1 peach or nectarine, peeled, chopped (3/4 cup)
4 boneless skinless chicken breasts

Directions
1. Heat gas or charcoal grill. In a small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
2. Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clean when center of thickest part is cut. Discard any remaining preserves. Serve chicken with salsa.


related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Easy pan-grilled chicken satay
    Easy pan-grilled chicken satay (2 votes)
    Starter Very Easy
    30 Minute(s) 30 Minute(s)
    Ingredients :2 garlic cloves 6 shallots 20 g coriander seeds 1/2 tsp palm sugar (gula melaka or gula merah), shaved 1/4 tsp tamarind pulp, soaked in 1/4 cup wa...
  • Recipe Grilled chicken in pandan leaves
    Grilled chicken in pandan leaves (1 vote)
    Starter Easy
    25 Minute(s) 20 Minute(s)
    Ingredients :100g minced chicken meat 1 stalk spring onions (sliced thinly) 2 shallots (chopped) 1 tbsp ginger juice 1/2 tbsp plain chilly powder (or as your p...
  • Recipe Grilled swordfish with avocado-salsa
    Grilled swordfish with avocado-salsa (2 votes)
    Main Dish Easy
    1 Hour(s) 30 Hour(s)
    Ingredients :4 swordfish steaks 4 tbsp lemon juice 1 tsp each coriander, thyme, paprika salt & pepper freshly ground For the salsa: 1 Avocado 2 tsp lime ju...
  • Recipe Tandoori chicken & mango salsa
    Tandoori chicken & mango salsa (4 votes)
    Main Dish Easy
    25 Minute(s) 40 Minute(s)
    Ingredients :For The Mango Salsa 1 (abt 400g) semi-riped mango - remove skin and cut into small cubes 1 red chilly - sliced thinly 1 tsp balsamic vinegar 1 ts...