The Recipes

Glazed Chicken Breast with Grilled Peach and Corn Salsa

Sometimes, even with my most strategic shopping, I end up with produce that I have leftover.  I can't help it when I see things at the market that I just have to have.

Glazed Chicken Breast with Grilled Peach and Corn Salsa


- 1 boneless skinless chicken breast
- 1/2 red onion, chopped
- 1 peach, peeled and sliced
- 1 ear of corn, shucked (make sure you remove all of the threads between kernels)
- handful of cilantro, chopped
- 1 lime, juiced
- 2 T. of orange, peach, or apricot preserves
- 1 tsp. honey
- 1 T. red wine vinegar
- 1 T. dijon mustard
- 1 jalapeno, finely diced (seeds and ribs removed)
- handful of fresh arugula or other greens
- 1 1/2 T. olive oil
- salt
- pepper
- extra olive oil for grilling

In a bowl, combine, the mustard, garlic, honey, preserves, vinegar, jalapeno, and olive oil.  Season with salt and pepper and set aside.

Preheat a grill pan.  Season the chicken breast with salt and pepper.  Grill for 6-7 minutes on the first side, then 5-6 minutes on the second.  Baste on both sides with the glaze and grill for another five minutes.  Continue basting.

While the chicken cooks, grill the corn on a part of the grill pan with a bit of olive oil.  Cook on each side for approximately five minutes.  Cook the peach slices for two minutes per side.  Remove the corn kernels from the cob.  Chop the peach slices and combine with the onion, cilantro, and lime juice.  Season with salt and pepper.

Plate the chicken with the arugula and salsa alongside.  Top the chicken and arugula with the remaining glaze.