Grilled Chicken With Fresh Peach Ginger Sauce

Serves 4

4 boneless, skinless chicken breasts
2 tsp vegetable oil 10 mL
1 onion, finely chopped
2 Tbsp sugar 30 mL
¾ cup Merlot wine* 175 mL
1/3 cup soy sauce 75 mL
2 Tbsp balsamic vinegar 30 mL
4 tsp finely chopped fresh gingerroot 20 mL
¾ tsp ground cinnamon 4 mL
¼ tsp pepper 1 mL
2 fresh peaches
1 Tbsp chopped fresh chives 15 mL

* Wines from the Merlot grape are medium to dark red in color, rich, and fruity, with characteristics of black currant, cherry, and mint. Choose a Canadian Merlot such as Mission Hills Merlot from British Columbia.

Preparation:

1. In a skillet over medium high heat, saute onions and sugar in oil until golden (4-5 minutes). Stir in wine, soy sauce, vinegar, ginger, cinnamon and pepper and cook for 1 minute. Remove from heat and let cool.
2. Put chicken in a resealable plastic bag. Pour in half of the onion mixture; close bag and refrigerate overnight. Refrigerate remaining onion mixture to use in the sauce.
3. Heat barbecue on medium. Remove chicken from marinade, discard marinade and grill chicken until a thermometer inserted into the chicken reads 165°F (74°C) (about 15 – 20 minutes).
4. Blanch peaches in boiling water for 1 minute to make it easier to peel them. Peel, pit and slice peaches. Bring remaining onion mixture to a boil and cook until reduced by half (about 5 minutes). Stir in peaches and cook until just heated through. Spoon some sauce over grilled chicken and top with chives.

NUTRIENTS (GRAMS)

Calories 372.6
Protein (g) 55.6
Total Fat (g) 5.3
Saturated Fat (g) 1.0
Carbohydrate (g) 15.9
Fibre (g) 1.3
Cholesterol (mg) 136.9
Sodium (mg) 1256.6
Potassium (mg)808.5


Calcium 4.0
Iron 18.0
Vitamin A 4.0
Vitamin C 13.0
Folate 9.0
Vitamin B12 45.0

If you'd like more delicious recipes and wine pairings, join my website.