Coronavirus
Read our advice and latest updates
Griddled chicken with feta and peach
https://www.coop.co.uk/recipes/griddled-chicken-with-feta-and-peach
This tangy dish is the taste of summer - cook it on the barbecue or grill it inside if the weather’s not great
-
Feeds 6
-
Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 52g
Share this recipe
Ingredients
- 6 Co-op British chicken breasts
- 100ml Co-op Irresistible balsamic vinegar of Modena
- 60ml Co-op clear honey, plus extra to taste
- 6 ripe peaches, quartered
- 1 tbsp wholegrain mustard
- 3 slices Co-op Irresistible sourdough bloomer
- 1 clove garlic, halved
- 125g Feta, crumbled
- Few basil leaves (optional)
- Co-op mixed leaf salad, to serve
Method
- Put the chicken between 2 sheets of clingfilm
- Bash with a rolling pin to flatten
- Put in a large dish
- Combine the vinegar and honey, then pour half over the chicken, reserving the rest
- Chill, covered, for 30 mins, or overnight if you have time
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Heat a griddle pan on high
- Griddle the chicken for 1-2 mins each side, until it has griddle marks
- Transfer to a baking tray and cook in the oven for 8-10 mins, until cooked through
- Meanwhile, griddle the peach quarters for 5 mins, turning to cook each side, then add to the baking tray with the chicken for the last few minutes of cooking
- For the dressing, put the reserved marinade in a pan with the mustard and simmer for 1-2 mins
- Add a little more honey if you like
- Halve the bread, toast it, then rub with the cut side of the garlic
- Once the chicken is cooked, remove from the oven and leave to rest for 2 mins
- To serve, put the chicken and peaches on a platter and drizzle with the dressing
- Scatter over the Feta and the basil leaves, if using, and serve with the sourdough and salad on the side
