I'm still alive! I know I've been majorly neglecting the blog lately, I've been so busy and have barely had time to cook or post. Anyways, it's almost officially summer and it definitely feels like summer in DC, which means two things: I've got lots of peaches and fresh herbs around. So in order to use some of my peaches and fresh basil, I decided to make Peach-Basil Chicken Breasts (recipe courtesy of Southern Living magazine).
I've planted an herb garden for the past three years in a row, but for both of the past years I've killed it off accidentally, mostly because I kept forgetting to water it. This year, I am determined not to kill it, and it's actually doing really well so far. See?
Anyways, tonight's dinner involves both fresh basil and peaches. Enjoy!
First, preheat the oven to 350 degrees. Next, start prepping the ingredients. Cut the ends off a shallot and peel it to separate it into pieces.
Finely chop the shallot, or just pulse it in a food processor for a few seconds until it is minced.
Next, grab a piece of fresh ginger and cut off a piece about one inch long.
Peel the ginger. If you're like me, this will be exceptionally difficult for you. Every time I try to peel ginger, I end up dropping it at least twice and nearly peeling my finger off in the process. So if you have any trouble doing so, just know that I am probably having similar issues. Just get it done. Success!
Pulse the ginger for a few seconds in the food processor until finely minced. Or chop it by hand, but in my opinion this is much easier done with a food processor if you have one.
Smash and peel a couple of cloves of garlic.
Finely chop the garlic, or just pulse it in the food processor too.
Next, grab 3 to 4 ripe peaches.
Peel the peaches and slice them into quarters.
Finally, cut off about 10-12 basil leaves.
Stack the basil leaves on top of each other.
Roll the basil leaves up like a cigar.
Slice the basil widthwise.
Then slice it a few times lengthwise. Set aside.
Now, grab some skinless, boneless chicken breasts.
Sprinkle salt and pepper on the both sides of the chicken.
Heat some olive oil in a large, oven-proof skillet.
Saute the chicken breasts until browned, about two minutes per side.
Remove the chicken breasts to a plate. Add the shallots into the skillet and saute until soft, 2-3 minutes.
Add in the ginger and garlic and saute for about a minute more, until fragrant.
Pour in one cup of chicken broth.
Add in the peaches and basil.
Finally, add the chicken back into the pan.
Put the pan in the oven and bake for 15 minutes, or until chicken is cooked through.
Serve with couscous, rice, or some other kind of grain. Enjoy!
Peach-Basil Chicken Breasts
1 shallot, minced
1-inch piece of ginger, minced
2 cloves of garlic, minced
3 to 4 peaches, sliced
12 basil leaves, plus more for garnish
2 tablespoons olive oil
4 skinless, boneless chicken breasts
Salt and pepper, to taste
1 cup chicken broth
Preheat the oven to 350 degrees Fahrenheit.
Peel and mince the shallot. Cut off a 1-inch piece of ginger, peel and finely chop it. Smash and peel two cloves of garlic, and mince it. Peel the peaches and slice them into quarter. Stack the basil leaves and roll into a cigar-like shape. Slice them widthwise, then lengthwise several times.
Heat the olive oil in a large, oven-proof skillet. Sprinkle salt and pepper on both sides of the chicken breasts. Saute the chicken until browned, about 2 minutes per side. Remove to a plate.
Saute the shallot in the same pan for about 2 minutes, until soft. Add in the ginger and garlic and saute for another minute, until fragrant. Pour in the chicken broth, peaches and basil. Add the chicken back into the pan and turn to coat. Put the pan in the oven for 15 minutes, or until chicken is cooked through. Serve with couscous, rice or quinoa.
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