Chicken Breasts with Charred Nectarine Salsa

Although it’s certainly stressful to have Yom Tov so early this year, one of the huge advantages is the end-of-summer produce that’s still available in the stores. Nectarines and blueberries are still widely available into September, and I love using fresh produce in my menus. So let’s take advantage of summer fruit while we have it!

Ingredients

Chicken

8 chicken breasts
2 tablespoons oil
1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic

Charred Nectarine Salsa

4 nectarines, halved, pits removed
2 tablespoons oil
1 cup blueberries, sliced in half
1/2 red onion, finely diced
5–6 stems of herbs of your choice, chopped (I like mint and parsley, but cilantro also works)
2 tablespoons Gefen Maple Syrup
2 tablespoons Tuscanini Lime Juice
1 teaspoon Tuscanini Balsamic Vinegar
2 tablespoons any mild-flavored oil
sprinkle of kosher salt

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charred chicken breast chicken roll-ups chicken rollups chicken steaks Estee Kafra fruit salsa nectarines stone fruit summer produce

Explore

charred chicken breast chicken roll-ups chicken rollups chicken steaks Estee Kafra fruit salsa nectarines stone fruit summer produce

Chicken Breasts with Charred Nectarine Salsa

Name: Chicken Breasts with Charred Nectarine Salsa
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 8 chicken breasts; 2 tablespoons oil; 1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free); 1 clove garlic, minced or 1 cube Gefen Frozen Garlic; 4 nectarines, halved, pits removed; 1 cup blueberries, sliced in half; 1/2 red onion, finely diced; 5–6 stems of herbs of your choice, chopped (I like mint and parsley, but cilantro also works); 2 tablespoons Gefen Maple Syrup; 2 tablespoons Tuscanini Lime Juice; 1 teaspoon Tuscanini Balsamic Vinegar; 2 tablespoons any mild-flavored oil; sprinkle of kosher salt

Estee Kafra

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Chicken

8 chicken breasts
2 tablespoons oil
1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic

Charred Nectarine Salsa

4 nectarines, halved, pits removed
2 tablespoons oil
1 cup blueberries, sliced in half
1/2 red onion, finely diced
5–6 stems of herbs of your choice, chopped (I like mint and parsley, but cilantro also works)
2 tablespoons Gefen Maple Syrup
2 tablespoons Tuscanini Lime Juice
1 teaspoon Tuscanini Balsamic Vinegar
2 tablespoons any mild-flavored oil
sprinkle of kosher salt

Directions

Step 1 - Prepare the Chicken Breasts

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Flatten out the chicken pieces. Mix the oil, soy sauce, and garlic in a bowl and brush onto the chicken.
Take each chicken breast and fold the uneven side underneath it. Place into a nine- x 13-inch (23- x 33-centimeter) pan or small baking sheet, fitting the folded chicken pieces neatly into the pan. The chicken will take the shape it’s baked in, so try to form each piece into a square. By placing them close together, they won’t be able to unfold.
Cover the pan and bake for one hour. (You can freeze them at this point.) Uncover and bake for another 20 minutes or so.

Step 2 - Prepare the Salsa

Brush each nectarine half with oil and place on a preheated grill pan for about two minutes on each side, just until it’s beginning to soften and you see grill marks. Remove from heat and let cool.
Slice thinly or dice into fine squares. Combine with the remaining salsa ingredients and serve over warm chicken.

Step 3 - Credits

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Chicken Breasts with Charred Nectarine Salsa

Directions

Prepare the Chicken Breasts

Prepare the Salsa

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