|1||PERDUE® Oven Ready Boneless Chicken Roast (1.75 lbs.)|
|8||canned peach halves, in juice, drained|
|non-stick cooking spray|
|1||tablespoon salted butter|
|2||tablespoons minced shallots|
|2||tablespoons fresh thyme leaves|
|1/4||cup white balsamic vinegar or white wine vinegar|
|1||pinch ground red pepper|
Lay drained peach halves out on a baking sheet and pat dry with paper towels. Spray with cooking spray and grill over high heat until marked on each side and heated through, about 1 minute per side. Remove from grill and set aside.
In a large skillet, heat butter over medium-high heat; add shallots and saute 2 minutes. Stir in thyme leaves and continue cooking 1 minute. Pour in vinegar, honey and pepper and bring to a simmer. Place peach halves into a skillet, flat side down, and return to a simmer for 1 minute. Keep warm.
To serve, place 2 peach halves on a plate and accompany with chicken burgers or 4 oz. roast chicken.
Nutrition facts do not include protein shown in image.