Want a delicious, low-fat summer dish you can make for the family? Chef Giovanna Trimpe visited the FOX19 Morning News Monday with a great recipe!
Grilled Chicken with Peach & Watermelon salsa
Pound the chicken to half inch thickness, brush with olive oil and sprinkle with Kosher salt and freshly cracked pepper. Grill on each side for 5-7 minutes or until done.
In a skillet cook and simmer for 3-5 minutes on medium heat 4 fresh peaches (chopped, not peeled, and not too soft), and 4 nectarines, 1 tablespoon of sugar, with 3 tablespoons of canola oil. Remove from heat, let cool, and mix well in a bowl with : 4 cups of watermelon cubed, ½ teaspoon of Kosher salt, ¼ teaspoon of cilantro. Top the grilled chicken with the salsa and serve. Garnish with lemon and lime wedges.
Serve over basmati rice cooked according to the package.
2 ounces vodka
¾ ounce of peach schnapps
¾ ounce of peach nectar
Lemon twist for garnish
Pour ingredients in to shaker 2/3 full of ice cubes. Shake well. Pour into cocktail glass and add the twist
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