"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken with Grilled Peach and Chipotle Salsa Recipe

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This recipe for Chicken with Grilled Peach and Chipotle Salsa, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
5 ripe peaches, pitted and quartered
Salt and pepper to taste
1 chipotle pepper in adobo plus 1-2 teaspoons adobo sauce
2 green onions, thinly sliced
1/4 bunch cilantro, chopped
4 boneless, skinless chicken breasts
1 Tablespoon olive oil
1/2 teaspoon ground cumin

Directions:
Directions:
Preheat grill. Season peaches with salt and pepper, transfer to grill and cook, turning occasionally, until just blackened, 6-8 minutes total. Transfer to a plate, set aside to let cool then roughly chop and transfer to a bowl. Add chipotle pepper, adobo sauce, green onions, cilantro, salt and pepper and toss gently to combine. Set salsa aside. Toss chicken with oil, cumin, salt and pepper and transfer to grill. Cook, flipping once, until just cooked through, 8-10 minutes. Transfer to a platter, spoon salsa over the top and serve.

 

 

 

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