Peach Habanera Chicken

Ingredients

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Published: 5/28/2008 5:08 pm

Updated: 5/28/2008 5:12 pm

4 – boneless, skinless chicken breasts
TT – Montreal Steak Seasoning
11 oz. Package “Silver Goat” goats cheese
1 – small head fresh Cilantro, roughly chopped
TT – Pecan Pieces
½ cup – Chicken Broth

Marinade
1 ½ cups – “Tropicana Pure” Peach Mango Papaya juice
2 heaping Tablespoons – Peach Preserves
2 heaping Tablespoons – Orange Marmalade
15 oz. Can Sliced Peaches
2 – habenero peppers, seeded and finely minced
½ cup – light brown sugar
TT – Tabasco Brand Chipotle Hot Sauce
TT – Chipotle Peppers in Adobo sauce, canned (for this few servings only use 2 peppers)

Directions

Combine all ingredients for marinade in a mixing bowl and mix with a wire whip.
Pour marinade into a 1-gallon zip-lock bag and add 4 chicken breasts, mix gently and seal bag. Allow to marinate 1-4 hours.
Pre-heat grill on medium to medium high heat.
Remove chicken from bag making sure to pour the marinade into a saucepot.
Season the chicken with the steak seasoning and place on the grill.
Place the saucepot of marinade onto the grill.
Bring the marinade to a boil and reduce by half until slightly thickened.
When the chicken has reached an internal temperature of 165° remove from the grill and allow to rest.
Plate the chicken breast and top with a generous helping of the glaze making sure to get some of the peach slices on and around the breast.
Garnish with small pieces of the goats cheese, a generous helping of cilantro and the Pecan Pieces.

Recipe submitted by Chef Ethan Robinson, Anderson Kroger

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