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Summer Chicken

This recipe takes the high notes of summer produce and herbs and combines them to create a mouth-watering dish that will disappear faster than a twister can take your socks off!


  • 1/2 cup Chef Sherri Sauces Zesty Orange Ginger sauce

  • 1.5lbs boneless chicken breast or thighs

  • 2 large Palisade peaches (approximately 1.5 cups diced)

  • 1 pound Bing cherries (approximately 1 cup diced)

  • 1Tbsp butter

  • 1/4tsp salt

  • 1 Tbsp minced jalapeño pepper (de-seeded)

  • Fresh rosemary and mint (I used mojito mint)

Tools needed:

  • Sharp knife

  • Pit remover (for the cherries)

  • Shallow baking pan with lid (I used a brasier)

  • Grill or grill pan

  • Meat thermometer

  • Optional: meat tenderizer


Directions for the sauce:

  1. Heat your brasier over medium-low heat; also heat your grill/grill pan over medium heat

  2. While those are heating, cut your peaches in half, remove the pit, and then cut them into bite-sized pieces (about 1/4”)

  3. Remove the pits from the cherries then cut into quarters

  4. Once the brasier is heated, add the butter to the pan and let melt, then add the peaches and cherries

  5. Stir occasionally (to keep from sticking to the pan) and let simmer for 10-15 minutes; you should see juices starting to ooze out… this is normal and delicious!

  6. After 15 minutes, add your 1/2 cup Zesty Orange Ginger sauce, jalapeño pepper, and salt to the pan and stir to combine. Add one long sprig of rosemary and one long sprig of mint to the pan, gently combine with the other ingredients, then mostly cover with a lid, leaving about 1/4” open for steam to escape. Let sauce simmer while you next cook the chicken.


Directions for the chicken:

  1. Trim the chicken of any visible tendons and fat chunks

  2. Pound to a consistent thickness if you have a meat tenderizer

  3. Brush both sides of your chicken with a little avocado oil then place on the grill

  4. Let cook until it easily releases; flip over and let cook until the internal temp reaches 160º

  5. Remove, cover, and let rest for 5 minutes. This allows the temperature to continue rising to 165 degrees as well as lets the juice reabsorb back into the meat.

  6. Slice the chicken breasts on a bias (knife at a 45º angle to your cutting board), about 1/4" thick


To serve:

  1. Remove the lid from the sauce and extract the sprigs of herbs; if any leaves have fallen off, remove them from the sauce. Stir to combine all ingredients. Taste and adjust salt and heat (jalapeño) levels to your liking

  2. Plate your chicken breast and gently spoon your sauce over the top, leaving some off to the side for dipping

  3. Eat and enjoy!

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