love & nectarines grilled chicken with oven-roasted asiago potatoes

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~love & nectarines grilled chicken~

My balsamic strawberry chicken was such a success, I thought I’d try making another grilled chicken dish featuring fruit this week. The peaches and nectarines have been perfect this summer, and I had a couple left over after making my rose geranium cake. So, I got to work creating a recipe for nectarine chicken. Jeff gave it rave reviews!


3 Tablespoons olive oil

1 Tablespoon toasted sesame oil

1/4 cup dry white wine

1 Tablespoon white Worcestershire sauce

1/4 cup fresh thyme, chopped fine

Place 4 boneless, skinless chicken breasts in marinade.

Pierce the meat all over with a sharp knife.

Cover and place in refrigerator for at least 2 hours.

Grill over charcoal.

nectarine salsa:

2 ripe nectarines, cubed

1/2 cup fresh basil, chopped

1/4 cup rose miel OR clover honey

2 Tablespoons raspberry vinegar

1/8 teaspoon allspice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon sweet curry

dash of cayenne

dash of cloves

Combine all salsa ingredients.

Set in refrigerator to chill.

Pour over the chicken when ready to serve.


pesticide-free rose buds and rose petals

a light sprinkling of coarse sel de rose (salt)

a little crumbled bacon

If you wish, serve this beautiful chicken dish with…

~asiago oven-roasted potatoes~


and they turned out wonderful!



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