If the peaches at your market don’t look good, try nectarines or plums. Because they’re slightly smaller, plums will take less time on the grill.
3 tablespoons peach preserves
1 tablespoon white wine vinegar
2 teaspoons sweet-hot mustard
1 teaspoon minced shallot
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons olive oil, divided
2 boneless skinless chicken breast halves
1 slightly firm peach, halved
4 cups lightly packed baby spinach
1. Heat grill. Combine preserves, vinegar, mustard, shallot, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in small bowl. Slowly whisk in 2 tablespoons of the oil. Reserve one-third of the dressing.
2. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush chicken and peach halves with remaining 1 tablespoon oil. Grill, covered, arranging peach halves cut-side down, over medium heat or coals 8 to 10 minutes or until chicken is no longer pink in center and peaches just begin to soften, turning once. Remove from grill; brush with some of the reserved dressing. Cover loosely with foil; let stand 5 minutes.
3. Meanwhile, toss spinach in large bowl with enough of the remaining dressing to lightly coat; place on plates. Slice chicken and peaches; arrange over spinach.
2 servings
PER SERVING: 460 calories, 25 g total fat (4 g saturated fat), 29.5 g protein, 30.5 g carbohydrate, 75 mg cholesterol, 775 mg sodium, 3 g fiber