The summer is so great. I’m a hot weather person to begin with, and there are so many fresh fruits and vegetables available! One of my favorites has to be fresh peaches. Nothing will get me to stop at a road side stand quicker than fresh GA peaches.
So I can’t wait to try this Citrus Chicken Sandwich with Fried Peaches. Yum Yum Yum!
Prepare peaches for frying by marinating in cranberry juice overnight (see below).
1 loaf of fresh baked Italian bread, sliced. (Pillsbury)
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
1 tablespoon finely grated lime zest
1 tablespoon dried minced garlic
1 tablespoon dried parsley
1/2 teaspoon crushed red pepper
1 teaspoon sea salt
1 teaspoon black pepper
1/2 tablespoon sugar
Blend or grind all ingredients together. Rub over both sides of all chicken cutlets and marinate in the refrigerator for 1-2 hours.
6 ounces goat cheese, room temperature
1- 5.3 ounce block of Chavrie basil, garlic goat’s milk cheese, room temperature
1/4 cup mayonnaise
Using a hand mixer, blend all ingredients together well. Refrigerate.
Mango Apricot Ginger Sauce
2 tablespoons Grapeseeed oil
1-1/2 cups cubed mango
12 ounces apricot preserves
1/4 cup pineapple juice
1/2 teaspoon minced fresh ginger
Heat grapeseed oil over medium high in a saute pan. Add mango, cook for 4-5 minutes.
Reduce heat to medium , add apricot preserves, pineapple juice and ginger; cook an additional 2 minutes. Remove from heat and pour into a bowl. Let cool.
Balsamic Bacon Strips
1pound of bacon
Cook bacon and place inside zip-lock baggie. Drizzle with balsamic vinegar and shake well. Let marinate.
3 peaches pitted and cut in medium thickness rounds, soaked in cranberry juice overnight.
1 cup cornmeal mixed with 1 tablespoon sugar and 1/2 teaspoon salt.
2 eggs lightly beaten
Cover bottom of a sauté pan with grapeseed oil and heat over medium. Dip each slice of peach into egg and coat. Dip into cornmeal mixture and coat. Shake off and place in hot oil. Brown each side and place on plate lined with paper towels.
Heat 2-3 tablespoons of grape-seed oil In a sauté pan and cook cutlets about 2 minutes on each side or until cooked through. Place on plate lined with paper towels.
Place 1 chicken cutlet on bottom slice of Italian bread. Top with cheese spread, bacon, apricot ginger sauce and fried peach. Arrange sandwiches on platter and serve.
Do you have any favorite summer time recipes?