Peach Marinade 2 Options Recipe 455 Recipes

GRILLED CHICKEN WITH BALSAMIC PEACH MARINADE

Grilled Chicken With Balsamic Peach Marinade image

I haven't tried this yet, but it sounds delicious! It was in our local paper and is from the New Jersey Peach Promotion Council. Cooking time does not include time to marinate, and varies depending on whether you use boneless chicken breasts.

Provided by Sonata

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts
1 cup fresh peach, mashed
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon garlic, crushed
1 tablespoon fresh thyme
1/2 cup olive oil

Steps:

Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix.
Just before you are ready to marinate chicken, stir in peaches.
Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.

Nutrition Facts : Calories 540.2, Fat 40.7, SaturatedFat 7.6, Cholesterol 92.8, Sodium 432.7, Carbohydrate 11, Fiber 0.8, Sugar 9.4, Protein 31

FRESH PEACH FRITTERS RECIPE - (4.6/5)

Fresh Peach Fritters Recipe - (4.6/5) image

Provided by JoyT

Number Of Ingredients 14

Ingredients

GLAZE:
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
2 eggs
1/3 cup milk
1 tablespoon butter, melted
1 1/4 cups peaches, diced (I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches)
Granulated sugar in flat-sided bowl or a powdered sugar glaze
Oil for fryer or deep frying pan
1 cup confectioners sugar
Milk, enough to make a drizzling consistency.

Steps:

With a wire whip, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar. Coat with sugar on both sides, or glaze tops of fritters.

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