grill pan dinner – fresh fruit week day 3

Kim gifted me with fresh Mission figs and sweet little plums. I know, it’s like a darn fruit stand over here!

I ate all the plums straight away and then worked the figs and all those peaches, ripening and being picked each and every day, into our meals.

What follows is one of the quickest and easiest of the bunch.

Pan Grilled Chicken, Peaches, and Figs

• 2 ripe peaches, halved and pitted
• 3 ripe Mission figs, stemmed and halved
• 2 tablespoons maple syrup
• Salt and freshly ground black pepper
• Olive oil
• 2 boneless skinless chicken breast halves, flattened between plastic wrap
• 1/4 cup crumbled goat cheese
• 2 tablespoons minced fresh rosemary plus 2 sprigs for garnish

Brush the cut-side of the peach and fig halves with maple syrup and season with salt and pepper.

Heat a grill pan over medium-low heat and then brush the pan with olive oil.

Place the peaches and figs cut-side down onto the grill pan and cook them low and slow for a few minutes. Watch carefully so that the maple syrup doesn’t burn.

Use tongs to turn the fruit halves over and cook for a few minutes more. The figs will be soft and ready first, remove them to a plate.

Turn the peaches back over to cook more on the cut sides. Season the chicken breast halves with salt and pepper and add to the grill pan with the peaches.

Cook the flattened chicken for 4 to 5 minutes on each side or until cooked through.

Transfer peaches to a plate with figs and transfer chicken to a cutting board. Allow chicken to rest for a couple of minutes before slicing on the diagonal.

To serve; fan chicken out on two dinner plates and add 2 peach halves and 3 fig halves to each. Sprinkle with goat cheese and minced rosemary. Garnish each with a rosemary sprig.

Serves 2