Ingredients:

4 boneless skinless chicken breasts

Approximately 1 Tablespoon Extra Virgin Olive Oil

3 whole peaches, skinned, and pitted

3 Tablespoons Dijon Mustard

1/3 cup Cider Vinegar

1 cup fresh or thawed Blueberries

1&1/2 teaspoon of dried thyme

Zest of 1 Lemon

Course Salt

Directions:

Drop whole Peaches in roaring boiling water for 1 minute; remove and blanch in an ice bath to shock and stop cooking and easily remove the outer fuzzy skin. Continue to boil, now halved and pitted peaches until soft (tender, and easily pierced with a paring knife) about 15 minutes, depending on ripeness. 

Add to a blender the softened peaches, mustard, vinegar, lemon zest, thyme, and 2/3 cup of the blueberries, blend until pureed, taste, and adjust flavor. Fold in remaining 1/3 cup blueberries, and set aside.

Grill Chicken Breasts on a lightly oiled, hot grill-450 degrees. Lightly salting the cut-side of the breasts and grill uncut side down first (the pretty side), to properly sear and mark the top side of the breast. 

Allow the chicken to grill for 6 minutes prior to checking and turning the breast to ensure the grill mark is perfect and properly set.

Allow the chicken to cook until it registers 165 degrees internal temp. on a meat thermometer About 5-6 minutes possibly more, per-side depending on size and thickness of each breast.

*Hint: To oil a open flame grill without any flare up: Wearing a mitt, oil a paper towel and wipe the grill grate to lightly coat the grill with the oil.

Spoon Sauce over Grilled Chicken and serve with Steamed Rice, or additional grilled vegetables as a side dish, for a quick, and easy Summer Dinner... From Scratch Catering Services.

*BONUS IDEA: Peach-Blueberry Shortcake

Give an exciting twist to an old classic! Purchase extra Peaches, Blueberries, and an additional Lemon.

Zest the lemon and squeeze the juice over sliced peaches and fresh blueberries and toss with sugar to taste, Serve over homemade Shortcake, with Fresh whip-cream!