|
|
Ingredients |
|
| 4 |
|
boneless, skinless chicken breasts |
|
| 1/2 |
|
cup harissa paste |
|
| 1/2 |
|
cup fresh lime juice |
|
| 1/2 |
|
teaspoon salt |
|
| 4 |
|
naan bread, halved |
|
| 1 |
|
tablespoon canola or vegetable oil |
|
| 4 |
|
large roasted red bell pepper strips |
|
| |
|
|
|
| |
|
Nectarine
Chutney |
|
2 |
|
cups peeled, chopped ripe California
nectarines (2-3 nectarines) |
|
1/2 |
|
cup minced shallots |
|
1/3 |
|
cup white wine vinegar |
|
1/3 |
|
cup brown sugar |
|
11/2 |
|
tablespoon grated fresh ginger |
|
| 1/4 |
|
teaspoon cinnamon |
|
| 1/4 |
|
teaspoon ground allspice |
|
|
Preparation
Place
chicken breasts between plastic wrap and pound to
flatten. Add harissa paste, lime juice and salt in
a large resealable plastic bag. Knead bag to mix,
then add chicken. Seal bag, then turn several times
until well coated with mixture. Refrigerate for 2
hours to marinate.
Meanwhile,
stir together chutney ingredients in a medium saucepan
and bring to a boil. Reduce heat and simmer, covered,
for 15 minutes. Remove cover and cook for 5 to 10
minutes more to cook off excess liquid. (Chutney
may be made several days ahead and stored tightly
covered in the refrigerator.)
Cook
chicken over medium-hot grill for about 5 minutes
on each side or until cooked through. Place cooked
chicken on half of the bread pieces. Spread on chutney
and top with pepper strip and remaining bread. Brush
both sides lightly with oil and place on grill over
medium heat. Press down to flatten slightly with
a panini press or foil-covered brick, and cook for
about 3 to 5 minutes on each side or until lightly
browned. Serve with additional chutney, if desired. |
Now that Labor Day is past and school has begun, in many areas
of the country it feels like autumn is just around the corner.
In California’s
peach, plum and nectarine country, though, it’s still hot and sunny – just
the sort of weather the fruit trees love – and there’s still
plenty more fruit to be harvested.
