I’ve hit a gold mine. And by gold mine, I mean the peach jackpot. And I’m not just talking about any old peach from the grocery store. I’m talking about Colorado peaches, which happen to be the juiciest, sweetest, most perfectly ripened beauties I’ve ever tasted. Every time I take a bite, I can’t help but ask, “Seriously, where have you been all my life?”
Recently, I picked up a crate of Talbott’s Moutain Gold Colorado peaches from Bob’s Produce Ranch in Fridley, MN. If you’re a local reader who lives in the Twin Cities, I highly recommend you hightail it over to Bob’s to pick up a crate of your own. The peaches will be available throughout the month of August. If you’re outside of the Twin Cities, be on the lookout at your local grocery store for these wonderful peaches.
Why Colorado peaches? It turns out the climate in western Colorado, where Talbott’s farm originates, provides the perfect growing conditions. The hot days allow the peaches to ripen, bringing out their maximum sweetness, while the cool nights help to preserve the heightened flavor.
Back at Bob’s Produce Ranch, the team closely monitors the peaches to ensure each one maintains its juicy texture and sweet flavor from the time it arrives in the store until you take it home to enjoy.
With this lovely surplus of peaches at home, you can bet I’ve been cooking up a storm! But instead of whipping up a classic peach dessert, I wanted to use the peaches in a sweet and savory dish. So I did the only thing I know how to do when it’s dinnertime in the summer: fire up the grill! My mission was to make a simple Peach Caprese Grilled Chicken! To my surprise, it ended up being one of those sneaky dishes that look gorgeous and fancy, but come together so easily!
A simple dash of salt and pepper and drizzle of olive oil is all you need to season the chicken. Then you’re ready to grill.
To build the peach caprese part of the dish, slice up the peaches and some fresh mozzarella and chop a handful of fresh basil. For the sauce, pour some balsamic vinegar in a saucepan and simmer until it reduces. When the chicken’s hot off the grill, arrange it as the base layer on a platter. Top with a layer of mozzarella slices, peach slices, and a drizzle of silky balsamic reduction. Finish with a sprinkle of fresh basil.
There really is no art to assembling this dish, but a word of advice for eating it: Make sure each bite contains a nice chunk of smoky grilled chicken, at least 2 peach slices, a little pillow of mozzarella, and a bit of basil. Take that forkful and dip it vigorously back and forth in the balsamic drizzle. You’re now ready to take the best bite of your life. All of the flavors together will rock your world, but the shining star will emerge at the end with the lingering juice from the peaches. Seriously, peaches, where have you been all my life?
Throughout the month of August, I’ll be sharing a variety of peach recipes on the blog. Thanks so much to Bob’s Produce Ranch for providing the delicious peaches. Not only does Bob’s Produce stock the best Colorado peaches, but they also pride themselves in providing the freshest produce around. If you live in the Twin Cities, be sure to check out this local gem and see for yourself why this store is considered a year around indoor farmer’s market.
- 1 cup balsamic vinegar
- 1 lb raw boneless, skinless chicken breasts
- 1 tbs olive oil
- 2 tsp salt
- 1 tsp pepper
- 6 oz fresh mozzarella, cut into ½ inch slices
- 3 medium peaches, pitted and sliced
- ¾ cup fresh basil, chopped
- Heat the grill to 350 degrees.
- Make the balsamic reduction: Heat the balsamic vinegar in a small saucepan over medium-high heat. Once it starts to bubble, reduce to a simmer. Simmer on low for about 15-20 minutes, stirring occasionally, until the vinegar reaches a thick, syrupy consistency. Remove from heat and set aside.
- Prepare and grill the chicken (see notes): Cut each chicken breast in half. Place the halves, two at a time, between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the meat until thin. Repeat until all halves are pounded thin. Drizzle the tablespoon of olive oil over the chicken breasts. Rub the oil over the chicken to evenly coat. Sprinkle the chicken breasts with salt and pepper. Place the chicken breasts on the grill. Cook for about 6-7 minutes per side.
- Plate the dish: Place the grilled chicken on a platter. Top the chicken breasts with an even layer of mozzarella slices. Spread the peach slices over the mozzarella. Drizzle the balsamic reduction over the chicken, mozzarella, and peaches. Sprinkle chopped fresh basil over the entire dish.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 366 Fat: 14.8g Carb: 9.5g Fiber: 1.3g Protein: 45.9g Sugar 6.4g Sodium: 1496mg
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