Wine Wednesday: End of the summer *sigh*

I can’t believe that it’s almost the end of summer.  While heading to the Post Office the other day, I passed the farmers market.  Honestly, this is my favorite time of year.  I love root veggies and stews. While I’m beginning to think about fall, I didn’t want to let the end of the summers sweet peaches pass me (ok all of us) by.  This is the best time to get these super sweet treats and jazz up your dinner.  I have a friend who tried this and loved it.  Just remember if you don’t want it too hot, remove the seeds in the chile before you start to chop.  Even one will kick up the ‘heat’ a bit.

Please don’t forget to take these last few weekends of summer and go play. Take your partner and go to the park, get on the swings, jump into the ocean or drive (safely) down the coast.  Enjoy some ice cream (diet can wait until tomorrow) Enjoy the warmth (or learn to deal with the humidity). Enjoy each other.  My recommendation is Champagne…after all, let’s toast the end of summer and welcome fall.

Chicken with Peach-Jalapeño Salsa

2 large peaches—peeled, pitted and cut into 1/3-inch dice

1 medium jalapeño chile, seeded and minced

1 tablespoon fresh lime juice

2 teaspoons sugar

1/3 cup all-purpose flour

1/3 cup plain dry bread crumbs

3 tablespoons yellow cornmeal

1 tablespoon salt

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

4 large skinless, boneless chicken breast halves

6 tablespoons peanut oil, for frying

In a bowl, combine the peaches, jalapeño, limejuice and sugar.

In a large bowl, toss together the flour, breadcrumbs, cornmeal, salt, thyme and cayenne. Put the chicken in a bowl of cool water. Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.

Heat 1/4 cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tablespoons oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. Serve with the peach-jalapeño salsa.

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