Inspiration: We sure have been piling the fresh fruit into our basket at the grocery store lately. I think it’s the best thing about summer eating – all of the lovely, fantastic fruits and vegetables. I’m all for great, earthy, comforting stews and soups in the fall, but while summer is here – bring on the peaches!
What We Loved: This is one of those recipes that’s great for people who love the meat and fruit combination. The salsa is sweet from the peaches and blueberries, but it’s also nice and savory with the addition of tomatoes and earthy basil. I wouldn’t say that the salsa would be nearly as good on its own – it needs that chicken as a buttery, savory complement to the earthiness of the basil, which really is a characterizing flavor of the salsa as a whole. This is a great dinner to enjoy as summer winds down before all of the great peaches and blueberries are gone!
Tips: We had some leftover salsa that I saved and ate on its own the next day, and I really didn’t care for it leftover or without the chicken complement. So I’d suggest eating it all up on the first night.
Sauteed Chicken with Blueberry Peach Salsa
Source: Original recipe to serve 2
2 chicken breasts, butterflied and cut in half
Kosher salt and black pepper
2 peaches, pitted and diced
Handful grape tomatoes, sliced in half
Handful fresh basil, minced
1. Season the chicken with salt and pepper. Add a good drizzle of olive oil to a saute pan. Saute the chicken until cooked through, about 4-5 minutes per side.
2. Meanwhile, add the peaches, blueberries, grape tomatoes, and basil to a bowl. Add a drizzle of olive oil and a sprinkle of salt and pepper. Mix well.
3. Serve the chicken topped with the fruit salsa.