Sage Rubbed Chicken With Spicy Peach Glaze Recipes

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GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE



Grilled Chicken Breasts with Spicy Peach Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 cups peach preserves or jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1 small jalapeno, finely chopped
Kosher salt and freshly ground pepper
8 frenched chicken breasts
4 ripe peaches, cut in half and pitted

Steps:

  • Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
  • Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
  • Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams

SAUTEED CHICKEN WITH SPICY PEACH SAUCE



Sauteed Chicken with Spicy Peach Sauce image

Make and share this Sauteed Chicken with Spicy Peach Sauce recipe from Food.com.

Provided by Lorac

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup butter
4 boneless skinless chicken breasts (1 1/2 - 2 pounds)
2 teaspoons cornstarch
1/3 cup balsamic vinegar
3 tablespoons sugar
1/4 teaspoon cayenne pepper, to taste
1 1/2 teaspoons chili powder, to taste
1/2 teaspoon salt
2 teaspoons garlic, minced or pressed
2 cups peeled diced peaches (fresh or frozen)
1/3 cup toasted walnut halves

Steps:

  • Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
  • Add cornstarch to the pan and stir to combine with the pan juices.
  • Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
  • Add chicken and walnuts and cook until chicken is no longer pink inside.
  • Place chicken on a serving plate and top with sauce.

SIMPLE ROAST CHICKEN WITH CHESTNUT BREADING



Simple Roast Chicken with Chestnut Breading image

Provided by Nancy Fuller

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1 cup chestnuts, shelled and roughly chopped
1 loaf day-old baguette, torn into large pieces
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh savory
2 teaspoons chopped fresh rosemary
4 tablespoons unsalted butter, at room temperature
2 lemons, cut into halves and juiced
2 lemons, cut into halves and juiced
One 3- to 4-pound whole chicken, trimmed of excess fat

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.
  • In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.
  • Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.
  • Let the chicken rest for 15 minutes, covered with foil, before serving.

SEARED SAGE-MARINATED BREAST OF CHICKEN



Seared Sage-Marinated Breast of Chicken image

Here is a quick, tasty, and light dish that can also be done with veal scallopine or turkey-breast cutlets. Served with a tossed salad, it's all you need for a great summer meal. Leftovers, if there are any, make a tasty sandwich stuffer.

Yield makes 6 servings

Number Of Ingredients 6

6 boneless, skinless chicken-breast halves (about 2 pounds)
12 fresh sage leaves
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
4 cloves garlic, peeled

Steps:

  • Place two chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4 inch. Repeat with the remaining chicken pieces.
  • Lay two or three sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were taking a stitch (see opposite). The toothpicks should lie flat. (Or, if you don't have toothpicks, tap the sage leaves with the dull edge of a knife to make them adhere to the chicken.) Season the chicken generously with salt and pepper and lay them in a baking sheet into which they fit comfortably. Rub both sides of the chicken breasts with the oil. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken. Cover the pan tightly with plastic wrap and refrigerate 1 hour.
  • Heat one or two large nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces, sage side down, as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. (If you don't have enough pans, or large enough pans, to cook the chicken in one batch, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting while cooking the remaining chicken.) Serve immediately.

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