NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken breasts
with the two halves still attached, substitute 8 halves.
INSTRUCTIONS: 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 molasses 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 breasts with this mixture, sprinkle lightly with
salt and pepper, and grill over a medium fire, skin side down, until the
skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for
another 6 minutes. To check for doneness, nick one of the breasts at the
fattest point; the meat should be fully 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 sliced with the chicken breasts.
PER SERVING: 690 calories, 59 g protein, 22 g carbohydrate, 29 g fat (6 g
saturated), 166 mg cholesterol, 144 mg sodium, 2 g fiber.
Busted by Brenda Adams <adamsfmle@sprintmail. com>; posted recipelu and
mc-recipe 10/7/97
Source: San Fran Chronicle 28 May 1997 "Get Smoke in Your Eyes With
Grilling Guides " by M.A. Mariner, Chronicle Assistant Food Editor
Recipe by: 'License to Grill' by Chris Schlesinger and John Willoughby
Posted to MC-Recipe Digest V1 #830 by Badams <adamsfmle@sprintmail.com> on
Oct 07, 1997
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