4 ripe peaches
1/2 cup white wine
1 fresh ground black pepper to taste
4 chicken breast fillets (all fat removed)
2 cup couscous, cooked according to instructions
2 Tbsp coriander, chopped
Place peaches into a saucepan. Cover with water and poach gently for a few
minutes. Drain and skin peaches. Halve and carefully remove stones.
Slice two of the peaches. Puree remaining two peaches with white wine. Add
pepper to taste. Place chicken breast pieces on an MCT oiled oven tray. Brush with
some of the peach and wine mixture. Bake in a moderate oven 30 – 40 minutes or
until juices run clear when tested with a skewer.
Place couscous on individual serving plates. Top each with chicken and some of
the remaining sauce. Garnish with peach slices and coriander.
1/2 cup white wine
1 fresh ground black pepper to taste
4 chicken breast fillets (all fat removed)
2 cup couscous, cooked according to instructions
2 Tbsp coriander, chopped
Place peaches into a saucepan. Cover with water and poach gently for a few
minutes. Drain and skin peaches. Halve and carefully remove stones.
Slice two of the peaches. Puree remaining two peaches with white wine. Add
pepper to taste. Place chicken breast pieces on an MCT oiled oven tray. Brush with
some of the peach and wine mixture. Bake in a moderate oven 30 – 40 minutes or
until juices run clear when tested with a skewer.
Place couscous on individual serving plates. Top each with chicken and some of
the remaining sauce. Garnish with peach slices and coriander.
Little Leakers
Peachy Grilled Chicken
