Orange-marinated chicken breast topped with caramelized nectarines, a sweet balsamic glaze, fresh basil and creamy goat cheese. It’s almost nectarine season and I’m prepping early with this 6-ingredient dish.
Nectarines are in their peak season in the summer months, mainly July and August, however I seemed to have hit the jackpot early with this batch. Juicy, sweet and an array of colors when sliced through. The inside of a ripe nectarine seriously resembles a sunset in my opinion.
And pretty food always wins in my kitchen 😉
The one necessity for this dish (and life, in general) is a good-quality balsamic vinegar. I can’t stress how worth the extra few bucks it is. I know because I drove almost an hour to Sarasota to restock my stash last week. Restock is actually an understatement. Though in case of a zombie apocalypse, I will sleep easy knowing I’ll at least have delicious chicken entrées and endless Caprese salad.
When you’re craving something easy, yet slightly creative – this dish fits the bill. Perhaps it could be your summer solstice dinner on June 21st to kick off the season? I’ll bring the mojitos!
Citrus-Balsamic Chicken with Nectarines, Basil and Goat Cheese
- 1 lb boneless, skinless chicken breasts or fillets; I prefer to buy breasts and slice them down the center to make two fillets
- 2 nectarines, sliced
- 1/2 cup balsamic vinegar
- 2 tbsp. orange marmalade (I used a low-sugar version found at Publix)
- 2 ounces herb or plain goat cheese
- Garnish: 2-3 tbsp. fresh basil, roughly chopped
- For cooking: 1-2 tbsp. extra virgin olive oil, grass-fed butter or coconut oil
- Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-sized Ziploc bag with chicken breasts. Marinade for ~20 minutes.
- Heat a large non-stick skillet over medium-high heat. Add marinated chicken and sauté for 6-7 minutes per side, or until cooked through.
- Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat.
- In a separate sauté pan, heat 1 tbsp. oil or grass-fed butter over medium-high heat. Add nectarines and sauté for ~5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh.
- Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit and garnish with fresh basil.
Nutrition Facts per Serving (one 4-ounce piece of chicken with remaining ingredients evenly distributed)
Calories: 240; Total Fat: 6.5 gm; Saturated Fat: 2.5 gm; Cholesterol: 72 mg; Sodium: 130 mg; Carbohydrates: 15 gm; Fiber: 2 gm; Sugar: 14.5 gm; Protein: 30 gm