Ingredients:

4 Boneless Chicken Breasts, butter-flied

1 Tablespoon Olive Oil

1 small onion

1 teaspoon of fresh lemon zest

1 large clove of Garlic minced

4 average size sprigs of rosemary

2 pound of fresh Peaches

Course Salt and Fresh Cracked Pepper to taste

Directions:

Start your grill.

Slice onion in thin rings and line the bottom of a frying pan, arrange cleaned Rosemary sprigs in the pan and place the split chicken breasts on top of each sprig of rosemary. Add 1/2 cup water to the frying pan. Cover and cook on medium high until most of the water has evaporated. about 10 minutes. Meanwhile mix together the minced garlic, 1 teaspoon lemon zest and olive oil. Pour over chicken breasts, and flip to coat. Sprinkle with course salt and Fresh Cracked Pepper to taste.

While the chicken is cooking pit your peaches, and leave in halves. Coat the flesh side of the peach with Olive Oil using a grill or pastry brush, grill peaches until they have taken on caramelized grill marks about 3 minutes.

Serve Tonight’s Everyday Gourmet from Scratch Catering Services with a Fresh Spring Mix Salad with a light citrus vinaigrette to complete the meal!