Basil Garlic Chicken Breasts With Peaches Recipe

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   NOTE:** 10 to 12 ounces each.

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   If you cannot find boneless chicken breasts with the two halves still attached, substitute 8 halves.

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   INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook till it is reduced by half, 20 to 25 min.

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   Stir in the molasses and black pepper, remove from the heat and set aside.

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   Meanwhile, in a small bowl, combine the basil, garlic and extra virgin olive oil, and mix well.

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   Rub the chicken breasts with this mix, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, till the skin is crispy, 8 to 10 min.

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   Turn the breasts over and grill for another 6 min.

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   To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.

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   As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill till they are nicely browned, about 2 min.

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    Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 min.

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    Remove the peaches from the grill, give them another coat of glaze, and serve whole or possibly sliced with the chicken breasts.

* Per serving · 4 servings · Values may vary.