Nectarine Relish For Chicken Recipes

Steps:

• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
• Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
• Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side.
• In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.

Steps:

• Note: If you sub fresh ginger for the dried, warm it together with the honey.
• Wash and dry nectarines and bell pepper, cut nectarines from pit. With a potato peeler thinly peel the pepper ( this works good only with fresh plump peppers, but it makes for a much nicer texture of the dish). Cut peppers and nectarines in 1/8-1/4 inch dice. Wash and trim scallions, cut into 1/8 inch rings.
• Warm honey in a small pot over medium low heat. Add nectarines, scallions and bell pepper and cook for 2 minutes, stirring frequently.
• Add all the other ingredients, adjust taste and put in a serving bowl. Serve cold or slighly warm with chicken and rice.

Steps:

• Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
• Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
• Plate the chicken and top with nectarine slices.

Steps:

• Put ginger in bowl of a food processor and chop as finely as possible.
• Add nectarines and puree. Add lemon juice and sugar to taste (nectarines vary in sweetness and acidity).

Steps:

• In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well. , On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Comine 2 Tbsp oil, cumin, 1/2 tsp salt and pepper and brush the mixture on the chicken breasts.
• Arrange prepared chicken on a baking sheet and place in the oven to roast for 40 minutes, or until the juices run clear.
• In a small bowl, combine nectarines, onion, cilantro, vinegar, lime juice, lime zest, garlic and remaining oil and salt.
• Cover with plastic wrap and place in the refrigerator until chicken is ready.
• When chicken is cooked, transfer the pieces to serving plates and either top with the salsa, or serve it on the side.