1 cup balsamic vinegar
1/4 cup honey
2 teaspoons cracked black pepper
1/2 cup roughly chopped basil
2 tablespoons minced fresh garlic
1/4 cup olive oil
4 boneless skinless chicken breasts, 10 to 12 ounces
Salt and freshly cracked black pepper to taste
4 peaches, halved and pitted
In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the honey and black pepper; remove from the heat and set aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well. Rub the chicken breast with this mixture, sprinkle lightly with salt and pepper and grill over a medium fire, 8 to 10 minutes. Turn the breast over and grill another 6 minutes. To check for doneness, nick one of the breasts at the fattest point -- the meat should be opaque with no traces of pink.
As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze and serve whole or slice with the chicken breasts.
Chef Jason Culp of the Pines Tavern
Thursday, August 31, 2000
