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Griddled chicken with feta and peach

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 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1887kj 447kcal
  • Fat
    Low 11%
  • Saturates
    Low 21%
  • Sugar
    Med 11%
  • Salt
    Med 11%

% of adult’s reference intake | Carbohydrates per serving : 52g


  • 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


  1. Put the chicken between 2 sheets of clingfilm
  2. Bash with a rolling pin to flatten
  3. Put in a large dish
  4. Combine the vinegar and honey, then pour half over the chicken, reserving the rest
  5. Chill, covered, for 30 mins, or overnight if you have time
  6. Preheat the oven to 200°C/fan 180°C/Gas 6
  7. Heat a griddle pan on high
  8. Griddle the chicken for 1-2 mins each side, until it has griddle marks
  9. Transfer to a baking tray and cook in the oven for 8-10 mins, until cooked through
  10. 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
  11. For the dressing, put the reserved marinade in a pan with the mustard and simmer for 1-2 mins
  12. Add a little more honey if you like
  13. Halve the bread, toast it, then rub with the cut side of the garlic
  14. Once the chicken is cooked, remove from the oven and leave to rest for 2 mins
  15. To serve, put the chicken and peaches on a platter and drizzle with the dressing
  16. Scatter over the Feta and the basil leaves, if using, and serve with the sourdough and salad on the side