Posted by Adina SteimanEven though the Labor Day weekend has come and gone, I'm not quite ready to say goodbye to summer. Deb's fruit-filled post yesterday gave me plenty of ideas for fruit desserts that make delicious use of the peaches and berries that are still at the market, but why not use peaches for dinner as well?
In this all-in-one dinner, chicken breasts roast on a bed of peaches and onions that you toss with Asian seasonings like soy sauce, ginger, and sesame oil -- the peaches add a welcome sweetness that brings the whole dish together, and they get nice and caramelized when roasted. The recipe was originally developed for frozen peaches, but why not use the ripe, affordable fresh ones at the market right now?
What's your favorite savory use for ripe summer fruit?
PREP: 25 minutes
TOTAL: 1 hour
SEE THE RECIPE:
Ginger Chicken with Peaches and Onion
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