I know peaches aren’t quite here yet, but thought I’d give you this recipe for when they do come into season and folks will be headed to Crow Mountain Orchard.  And the extra bonus of keeping the kitchen cool when you grill this dish works for me!

1/2 cup stone-ground mustard
1/4 cup honey
1 Tbsp. white wine vinegar
1 Tbsp. minced, fresh garlic
1/4 tsp. red pepper flakes (optional)
salt and pepper to taste
4 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 tsp white wine vinegar
2 cups peeled, sliced peaches
1 cup sliced cucumbers
1/4 cup torn, fresh basil
1/4 cup sliced shallots

Preheat grill to medium-high. Brush grate with oil. Combine 1/2 cup mustard and the honey with white wine vinegar and fresh garlic, add pepper flakes and salt if desired. Reserve 1/3 cup of the mixture.
Season chicken breasts with salt and black pepper and brush with the mustard mixture. Grill chicken, covered, 6 minutes per side. Let rest, covered with aluminum foil for 10-15 minutes. Meanwhile, whisk 2 Tbsp. olive oil and l tsp white wine vinegar into the reserved mustard mixture. Combine with the peaches, cucumbers, shallots and basil. Place on a platter and top with grilled chicken. Add some fresh corn-on-the-cob and French bread and dig in!

Dunham's Sports

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