|Robert and I at Rombauer Vineyards overlooking Napa Valley|
|Pinot Noir Rose Wine with Pinot Noir grapes right off the vine|
Last weekend, a good friend of ours was in town visiting his parents and invited us over for lunch where he served this jalapeno peach glazed chicken. After back to back meals of hamburgers at our tailgate for the A&M football game the day before, I was excited to have chicken and was delighted by the sweet and spicy flavors married in the glaze. I don't think we were home more than 10 minutes before I asked Robert to send an email asking for the recipe.
As I pulled up the recipe on food network yesterday, I was excited to have most of the ingredients for the glaze ready on hand. Unfortunately, I only had about half the amount of peach preserves the original recipe called for, but I did have some fresh peaches that were on the verge of going past their prime so I decided to go ahead with a little modification. Robert and I were pleased with the results and I really enjoyed the taste of the carmelized peaches on the chicken.
I hope you will enjoy this recipe the next time you grill out.
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Jalapeno Peach Glazed Chicken
3-4 boneless skinless chicken breast halves
1 cup peach preserves
1 fresh peach, peeled and finely chopped
1 small jalapeno, finely chopped
1.5 tablespoons soy sauce
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 tablespoon minced garlic
salt and pepper
Bring a pot of water to boil. Take the fresh peach and cut an x in the bottom with a paring knife.
Source: Adapted from Bobby Flay