Grill chicken breasts with apple rings, zucchini and more
Now that it's warmer out, it's time to break out the grill and prepare a fruit-filled feast. Here, Teresa Giudice, one of the stars of Bravo's "The Real Housewives of New Jersey," makes marinated chicken breasts with grilled apple rings, grilled zucchini scapece, and grilled peach sundaes with caramel sauce.
- 3/4 cup apple cider or apple juice
- 3/4 cup dry white wine, such as Pinot Grigio
- 1/2 cup coarsely chopped onion
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
For chicken breast:
- 3 Red Delicious or Golden Delicious apples, washed but unpeeled, cored, and cut into 1/2-inch rings
- 6 skinless boneless chicken breast halves (each 6 ounces)
To make the marinade: Whisk the apple cider, wine, onion, oil, rosemary, salt, and pepper together in a medium bowl. Place the apple rings in a 1-quart resealable plastic bag. Pour in about 1/3 cup of the marinade (including the onion and rosemary), and close the bag. Set aside. To make the chicken: One at a time, place a chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is about 1/2-inch-thick. Place the chicken breast halves in a 1-gallon resealable plastic bag. Add the remaining marinade and close the bag. Refrigerate the bags of chicken and apple, turning occasionally, for 1 to 2 hours. Remove the chicken and apples from the marinade, transfer to a plate, and discard the marinade. Let the chicken and apples stand at room temperature while preheating the grill. Preheat the grill for direct heating over medium heat (400 degrees). Place the chicken on the cooking grate and close the lid. Cook until the undersides are seared with grill marks, about 4 minutes. Flip the chicken over and cook, with the lid closed as much as possible, until it feels firm when pressed with your finger, 4 to 6 minutes more. Transfer to a platter and tent with aluminum foil to keep warm. Add the apples to the grill and cook, with the lid closed, flipping once, until seared with grill marks and crisp-tender, 4 to 5 minutes total. Add the apples to the platter with the chicken. Serve hot.
- 3 large zucchini, cut lengthwise into 1/4- to 1/2-inch-thick strips
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil, plus more for brushing the zucchini
- Freshly ground black pepper
- 2 tablespoons white wine vinegar
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
1. Arrange the zucchini strips on a baking sheet and sprinkle on both sides with 1 teaspoon of salt. Let stand for 30 minutes to 1 hour. Rinse under cold running water and pat dry on clean kitchen towels or paper towels. 2. Preheat the grill for direct cooking over medium heat (400 degrees). 3. Return the zucchini to the baking sheet and brush lightly on both sides with oil. Season with pepper. Place the zucchini on the cooking grates, perpendicular to the grid, and cover with the grill lid. Cook until the zucchini undersides are seared with grill marks, about 3 minutes. Flip the zucchini and continue cooking until seared and crisp-tender, about 2 minutes more. Remove the zucchini from the grill. 4. Arrange the zucchini in a deep serving platter. Whisk the white wine and balsamic vinegar with the garlic in a small bowl. Gradually whisk in 1/2 cup of oil. Pour evenly over the zucchini, and turn the zucchini to coat with the vinegar mixture. Let stand for at least 1 hour. (Or cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before serving.) Serve at room temperature.
For caramel sauce:
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 ripe peaches, pitted
- Vegetable oil, for brushing
- 1 quart peach, toasted almond, or vanilla ice cream, or a combination
- Whipped cream, for serving (optional)
- 1/2 cup sliced natural almonds, toasted (see Teresa's Tip)
To make the caramel sauce: Melt the butter in a medium, tall saucepan over medium heat. Add the brown sugar and stir until melted and bubbling. Cook, stirring often, for 2 minutes. Gradually stir in the cream — it will bubble up, so be very careful that it doesn't overflow the saucepan. Let cook, stirring often, until slightly thickened and reduced to about 1 cup, about 3 minutes. Remove from the heat. Stir in the vanilla and salt. Let cool completely. (The sauce can be stored at room temperature for up to 8 hours. It will thicken more as it stands.)Preheat the grill for direct cooking over medium heat (400 degrees). To grill the peaches:Lightly brush the peaches all over with the oil. Place on the cooking grate, cut-sides down, and cover with the grill lid. Cook until the undersides are seared with grill marks, about 3 minutes. Flip the peaches over and continue cooking, with the lid closed, until they are heated through and the juices are bubbling, about 3 minutes more. Remove from the grill. Let the peaches cool for a few minutes until they are warm, not piping hot. For each serving, place 2 peach halves in a bowl. Add a large scoop of ice cream and drizzle with about 2 ½ tablespoons of sauce. Top with a dollop of whipped cream, if using, and a sprinkle of toasted almonds. Serve immediately.
Teresa's Tip:A toaster oven is a great appliance for toasting almonds, pine nuts, walnuts and other nuts because it won't heat up the house like a large oven does. Preheat the toaster oven to 350 degrees. Spread the almonds on the tray, and bake, mixing occasionally, until lightly browned and fragrant, about ten minutes. (You can also spread the almonds on a baking sheet and toast them in a conventional oven at 350 degrees for the same length of time.) Let cool completely.