Peach Bruschetta Chicken with Albariño

Suggested Pairing: Henry Ranch Albariño

When the summer weather sets in, we want recipes that are fresh, flavorful, and effortless enough to keep us out of the kitchen. This Peach Bruschetta Chicken brings the very best of summer stone fruit straight to the grill. Served alongside a chilled glass of our bright and crisp Albariño, it is the ultimate, unhurried summer meal.

PEACH BRUSCHETTA CHICKEN

For Chicken 

• 1 lb chicken breast, sliced horizontally into cutlets
• 1/4 cup balsamic dressing
• Drizzle of honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tbsp Italian seasoning
• Zest of 1 lemon
• Salt and pepper, to taste 
  

For Peach Bruschetta 

• 12 oz tomatoes, diced
• 1 tbsp shallot, finely minced
• 1 1/4 cups peaches, diced
• 1–2 tsp fresh garlic, minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste 

For Serving

• Fresh burrata
• Fresh basil leaves
• Balsamic glaze
• 1/4 cup toasted pistachios, roughly chopped 

Instructions

1. In a bowl or resealable bag, combine the chicken, balsamic dressing, honey, garlic powder, onion powder, Italian seasoning, lemon zest, salt, and pepper. Marinate for at least 20 minutes or up to overnight.
2. While the chicken marinates, prepare the peach bruschetta by combining the tomatoes, shallot, peaches, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Let the mixture sit for 10–15 minutes so the flavors can meld. 
3. Grill or pan fry the chicken cutlets until they reach an internal temperature of 165°F. 
4. Top each chicken cutlet with fresh burrata and a generous spoonful of the peach bruschetta. 
5. Finish with fresh basil, a light drizzle of balsamic glaze, and toasted pistachios. Serve immediately. 

Serves: 2-3