Basil-Garlic Chicken Breasts With Peaches

Course : Grilling
Serves: 4
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1 cup balsamic vinegar
1/4 cup molasses
2 tablespoons freshly cracked black pepper
1/2 cup basil roughly chopped
3 tablespoons garlic -- minced
1/4 cup olive oil
4 whole boneless chicken breasts**
1 teaspoon salt and freshly cracked black pepper -- to taste
4 medium peaches -- halved and pitted

Preparation / Directions:

NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken breasts with the two halves still attached, substitute 8 halves. INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat and set aside. Meanwhile, in a small bowl, combine the basil, garlic and olive oil, and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink. As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts

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