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Grilled Chicken Breast with Fresh Peach Ginger Sauce https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-grillees-sauce-gingembre-peches-4022.jpg PT20M PT20M PT12H40M
In a hot skillet, cook onions and sugar about 5 min. until caramelized.Stir in remaining marinade ingredients and cook for 1 minute.Remove from heat and let cool.Put chicken in a resealable plastic bag. Pour in half of the marinade; close bag and refrigerate some 12 hours.Set aside and refrigerate remaining marinade.Heat barbecue to medium.Remove chicken from bag and drain.Discard marinade.Barbecue chicken on an oiled grill about 15 minutes or until a meat thermometer reads 180°F (82°C).Peach sauce:Blanch peaches in boiling water for 1 minute for easy peeling. Peel, pit and quarter peaches.In a small pan, bring reserved marinade to a boil and cook about 5 minutes until reduced by half.Stir in peaches and cook until just heated through.Spoon sauce over grilled chicken and top with chives.
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4 chicken breast 2 tsp. (10 mL) canola oil 2 fresh peaches 1 Tbsp. (15 mL) chopped fresh chives
Grilled Chicken Breast with Fresh Peach Ginger Sauce

Grilled Chicken Breast with Fresh Peach Ginger Sauce

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  • Gluten-free
  • Lactose-free
4
portions
0:20
Preparation
0:20
COOKING
12:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • marinade


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  • 1
    onion, chopped fine
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  • 2 Tbsp.
    (30 mL)
    sugar
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  • 1 cup
    (250 mL)
    red wine
  • 1/3 cup
    (80 mL)
    soy sauce
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 4 tsp.
    (20 mL)
    minced ginger root
  • 3/4 tsp.
    (3 mL)
    ground cinnamon

  • freshly ground pepper to taste
  • 4
    chicken breast
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  • 2 tsp.
    (10 mL)
    canola oil
  • 2
    fresh peaches
  • 1 Tbsp.
    (15 mL)
    chopped fresh chives
Imprimer ma sélection

Preparation

In a hot skillet, cook onions and sugar about 5 min. until caramelized.

Stir in remaining marinade ingredients and cook for 1 minute.

Remove from heat and let cool.

Put chicken in a resealable plastic bag. Pour in half of the marinade; close bag and refrigerate some 12 hours.Set aside and refrigerate remaining marinade.

Heat barbecue to medium.

Remove chicken from bag and drain.

Discard marinade.

Barbecue chicken on an oiled grill about 15 minutes or until a meat thermometer reads 180°F (82°C).

Peach sauce:

Blanch peaches in boiling water for 1 minute for easy peeling. Peel, pit and quarter peaches.

In a small pan, bring reserved marinade to a boil and cook about 5 minutes until reduced by half.

Stir in peaches and cook until just heated through.

Spoon sauce over grilled chicken and top with chives.

Source : Le Poulet du Québec

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