Grilled Chicken Breast Stuffed with Rosemary Chevre ~ Grilled Peaches and Greens, Peach Dressing, Toasted Almonds

What's more delicious than a perfectly ripe bite of a summer peach, dripping with syrupy goodness? I often like to experiment with seasonal fruits, incorporating them into every day dishes. With two more full weeks of summer, and peaches still available from local New Jersey groves - let's enjoy beautiful white and yellow peaches tossed in a main course salad. 

There are four recipes here:

Peach puree (used as a base) 

Chevre and Rosemary Stuffed Chicken Breasts

Grilled Peach Slices

Peach Dressing 

Each component can be made ahead, so plan accordingly. All quite simple enough for a begginer to an accomplished cook. Adding grilled peaches to the salad imparts beautiful color, health benefits, and each variety of peach has it's own flavor characteristic that wakes up our taste buds. I marinate the chicken in brandy and peach puree for flavor and tenderness. Try cutting a pocket on the side, stuff it with creamy chevre and fresh rosemary. The chicken is then grilled, and finished in the oven. This produces a very tender medallions that are perfectly cooked. I love the peppery assertiveness of arugula blended with local buttery leaf lettuces.

They are a great foundation for the salad, and toasted natural almonds adds crunch and balance. The peach puree you make is the base for the marinade and dressing. I have tested the recipe with peach nectar from a paper carton, and thought it did not have enough body. I discarded the first nectar I bought in a can, not realizing - high fructose corn syrup is an ingredient (I do not cook with this ingredient). Home made peach dressing drizzled over all adds to the appeal of the salad. No preservatives, just a melding of many fresh ingredients and flavors.

Enjoy!

Farmers market news:

Macoun apples available next week! - My favorite!

Stuffing each chicken breast into a side pocket

Grilled, then baked chicken breasts

Perfectly grilled peaches