Grilled White California Peaches With Almond Mint Pesto Recipes
ALMOND-APRICOT CHICKEN WITH MINT PESTO
Steps:
- To Prepare The Chicken
- 1. Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
- 2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
- 4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.
- To Prepare The Mint Pesto
- 1. In a food processor, combine the mint and almonds; process until finely chopped.
- 2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.
SWEETENED GRILLED PEACHES AND PEARS IN WHITE WINE
Great summer desert. Grilled sweet peaches and pears marinated in a lightly sweetened white wine served with fresh mint and a creamy mascarpone topping.
Provided by SarasotaCook
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
- Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
- Mix the mascarpone, honey and orange juice and chill in a small bowl.
- Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
- Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
- Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.
Nutrition Facts : Calories 313.6, Fat 7.3, SaturatedFat 0.9, Sodium 8.2, Carbohydrate 52.5, Fiber 8.3, Sugar 37.5, Protein 4.8
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