Roasted Chicken Breasts Stuffed With Nectarines
Preparation Time: 30 minutes
Cooking Time: 45 minutes
2 medium to large nectarines, ripe but firm
1 1/2 cups dessert wine such as later harvest Riesling or Gewurztraminer
Salt and pepper to taste
4 chicken breast halves, on the bone with skin
Halve nectarines but cutting a slit along the seam all the way to the pit. Give a twist, releasing the halves. Pop out the pit with the tip of a paring knife. With the cut side down, cut each half into 5 slices, lengthwise. (If halves don't twist off easily, you can cut wedges from the whole nectarine by cutting down to the pit and lifting off wedges.)
Put slices in a shallow bowl and add wine. Allow to marinate 30 minutes.
Preheat oven to 500 degrees. Loosen the skin on the chicken breasts, taking care not to tear it. Season flesh with salt and pepper.
Place 4 nectarine slices between the skin and breast, covering the slices with the skin and securing the skin, nectarines and flesh together with toothpicks (You will have some nectarine slices left over.) Reserve marinade.
Put breasts on a sheet pan lined with foil, drizzle a tablespoon of wine marinade over each and bake 25 to 30 minutes or until temperature in the deepest part of the flesh reads 160 degrees. Remove to a platter or individual plates.
Meanwhile, put marinade with remaining slices in a saucepan over medium heat. Reduce to a light, syrupy glaze, about 15 minutes. Pour over breasts.
Source: Sam Cooks
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