Ingredients
For the chicken:
- 6 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 2 teaspoons honey
- Pinch of salt
- 1 pound chicken breasts
For the salsa:
- 2 small nectarines (1 1/2 cups)
- 1/4 cup slivered almonds
- 2 tablespoons fresh mint minced
- 2 tablespoons balsamic vinegar
- Salt to taste
- 6 tablespoons goat cheese crumbled
Instructions
- Whisk together the balsamic vinegar, olive oil, honey, and pinch of salt in a microwave-safe bowl. Microwave for 30 seconds to 1 minute, until the honey is dissolved. Whisk again, and add the chicken, tossing to coat. Cover and refrigerate at least 1 hour and up to overnight.
- Preheat your grill on medium for 10 minutes. Cook the chicken breasts for 5-7 minutes per side until they reach an internal temperature of 165°F in the center. Let them rest 5 minutes.
- Wash and halve your nectarines, and remove the pits. Place them cut side down on the grill while the chicken is cooking for 2-3 minutes, until grill marks appear. Remove from the grill and cool on a plate or cutting board.
- While the chicken cooks, heat your oven to 400°F. Place the almonds on a small baking pan and toast 5-7 minutes, checking frequently to prevent burning, until lightly browned. Let them cool for at least 5 minutes.
- Dice the grilled and cooled nectarines. In a small bowl, mix them with the remaining salsa ingredients except for the goat cheese. Crush the almonds, add them to the salsa, and season with salt to taste. Stir in the goat cheese.
- Spoon the salsa over the chicken, and serve.
