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Grilled Chicken Breast with Peaches, Country Ham, and Black Pepper Butter Recipe

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This recipe for Grilled Chicken Breast with Peaches, Country Ham, and Black Pepper Butter, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Fair
Added: Sunday, August 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 8-ounce boneless and skinless chicken breasts
1 cup dry white wine
1/4 cup fresh lemon juice
salt and pepper to season
1/2 pound unsalted butter, softened
6 tablespoons minced shallots
1 tablespoon cracked black peppercorns
4 pounds peaches, unpeeled
1/2 pound country ham, cut into strips 1 1/2 inches long and 1/8 inch wide

Directions:
Directions:
Trim any excess fat from the chicken breasts. In a stainless steel bowl, combine 1/4 cup white wine and the lemon juice, season with salt and pepper, and blend thoroughly. Sprinkle over the chicken breasts. Place the chicken breasts (one at a time) between two layers of lightly oiled aluminum foil or parchment paper. Uniformly flatten each breast with a meat cleaver or the bottom of a saute pan. Individually film-wrap each chicken breast and refrigerate until needed.

Heat 1 tablespoon butter in a non-stick saute pan over medium heat. When hot, add the minced shallots, season with salt and pepper, and saute for 1 minute. Add the remaining 3/4 cup wine and bring to a simmer. Adjust the heat and simmer until the pan is almost dry, about 15 minutes. Transfer the reduced mixture to a stainless steel bowl and allow to cool at room temperature. When cool, combine with the remaining butter. Add the cracked peppercorns and combine thoroughly. Cover the black pepper butter with film wrap and keep at room temperature until ready to use.

Wash the unpeeled peaches and cut each peach into 8 sections.

Preheat the oven to 225 degrees.

Season the chicken breasts lightly with salt and pepper and grill over a medium charcoal or wood fire for 2 1/2 to 3 minutes on each side. Transfer the chicken to a baking sheet, baste with half the black pepper butter, then hold in the preheated oven while completing the recipe.

Heat the remaining black pepper butter in a large non-stick saute pan over medium-high heat. When hot, add the ham and saute for 30 seconds. Add the peaches and saute until just warm, 3 to 4 minutes.

Portion the warm peaches on each of 8 warm, 10-inch plates, arranged toward the outside edge. Place a chicken breast in the center of the peaches and serve immediately.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Great summer recipe from "The Trellis Cookbook" (Trellis Restaurant in Williamsburg, Virginia).

Black pepper butter may be prepared in advance and stored in the refrigerator for several days. Soften butter to room temperature before using.

Purchase ripe but firm peaches for this recipe. If peaches are not available, you could use nectarines. Be careful not to overheat the peaches; they will have a better texture and taste if they are served just barely warm.

Do not cook the chicken over too hot a fire or too quickly, or it will be tough and dry. The flavor of the salt-cured ham uniquely compliments the peaches. The ham will impart a very specific salt flavor to the chicken; consequently, no additional salt should be added.

 

 

 

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