Raspberry Chicken with Grilled Peaches

I love it when most of the ingredients used to prepare a meal helps to support the local community. Whenever I can, I buy locally as well as produce from other provinces. I read The 100-Mile Diet a while ago where the authors decided to embark on a year long journey of only buying food produced locally within 100 miles of where they were living. I take my hat off to them as I don’t think I could have weathered that food adventure but it does make me appreciate all the more what I can buy when it is in season.

Serves 4
recipe adapted from Cuisine At Home Specials
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1/2 cup slivered almonds
2 tablespoons sugar
1 tablespoon unsalted butter
salt to taste
1/4 cup red wine vinegar
1 1/4 cups fresh raspberries, divided
2 tablespoons honey, divided
2 tablespoons chopped fresh tarragon
1 tablespoons minced shallots
1/4 cup olive oil
4 boneless, skinless chicken breast halves (6oz. each)
1 tablespoon olive oil
2 peaches, halved and pitted
8 cups mesclun salad mix

Preheat grill to medium-high. Toast almonds in a nonstick skillet over medium heat until golden. Add sugar, butter, and salt; stir until sugar dissolves and coats the almonds. Transfer to a plate to cool.

Whisk together vinegar, 1/4 cup raspberries, 1 tablespoon honey, tarragon, and shallots in a bowl. Drizzle in 1/4 cup oil, whisking constantly. Set aside 1/2 cup vinaigrette for chicken marinade; reserve remaining vinaigrette for the salad. Pound chicken breasts to 1/2-inch thick; marinate chicken in marinade for 15 minutes.

Combine 1 tablespoon honey and 1 tablespoon oil; brush onto peaches. Season chicken with salt and pepper and grill, covered, until cooked through (4 minutes per side). Grill peaches until lightly marked (3 minutes per side). Toss salad with remaining vinaigrette. Top with chicken, peaches, glazed almonds, and remaining raspberries.

The Culinary Chase’s Note: Who could resist a plate that looks this colorful!  Flattening the chicken breasts (called paillard) helps keep the grilling time short and keeps the meat moist.  The glazed almonds gives a lovely sweet crunch which compliments the vinaigrette.  Enjoy!


  1. The Curious Cat on July 22, 2010 at 09:29

    This sounds delicious but cups? Not sure what those are in uk measurements?! Any ideas… tempted sorely to make this… xxx

  2. The Culinary Chase on July 22, 2010 at 11:04

    Thanks Curious. Here’s a link that will show you Imperial/metric when it comes to cooking:


    Hope this helps. Cheers!