Ingredients
- 4 chicken breasts, skinless
- 2 tablespoon butter
- 1 tablespoon large shallot, sliced
- 2 sprig thyme, leaves picked
- 2 sprig ripe peaches
- 2 teaspoon kibbeh spice blend
- 1/2 cup ketchup
- 1 tablespoon worcestershire sauce
- 4 chicken breasts, skinless
- 2 tablespoon butter
- 1 tablespoon large shallot, sliced
- 2 sprig thyme, leaves picked
- 2 sprig ripe peaches
- 2 teaspoon kibbeh spice blend
- 1/2 cup ketchup
- 1 tablespoon worcestershire sauce
- 1 pound haricot verts
- 1 pound yellow wax beans
- 1 pound jar (8 ounces) oil-packed sundried tomatoes, drained and chopped
- 1 cup sliced toasted almonds
- 1 cup small red onion, very thinly sliced
Preparation
Baking Directions:
To make the chicken:In a saucepot over medium heat, melt the butter.
Add the shallot and thyme and cook, stirring until translucent.
Peel the peaches, remove the pit and dice the flesh.
Add peaches and spice to the pan and cook, stirring, until tender.
Add the ketchup and Worcestershire sauce and simmer on low heat, stirring occasionally, for 10 minutes until thick.
Puree contents with a hand blender or in a stand blender until smooth.
Season to taste with Tabasco, salt and pepper.
Coat chicken breasts with half of the sauce and marinate in a covered shallow container or large Ziploc bag, chilled, overnight.
Reserve remaining sauce; chilled.
The next day, preheat grill to medium-high heat.
Remove the chicken from the marinade, brush off and discard extra marinade, and season breasts with more salt and pepper.
Grill breasts for about 5 minutes on each side (until cooked through).
Once cooked, brush chicken with reserved sauce and serve hot.
To make the salad:Bring a large pot of salted water to a boil; set a bowl of ice water on the side.
Boil the haricot verts and yellow wax beans separately until tender; and then chill in ice water and pat dry.
In a large bowl, toss the beans, tomatoes, almonds and red onion with enough olive oil to lightly coat; season with salt and pepper.
Served with hot grilled chicken.
