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Although it’s certainly stressful to have Yom Tov so early this year, one of the huge advantages is the end-of-summer produce that’s still available in the stores. Nectarines and blueberries are still widely available into September, and I love using fresh produce in my menus. So let’s take advantage of summer fruit while we have it!
8 chicken breasts
2 tablespoons oil
1 tablespoon Glicks Soy Sauce
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
4 nectarines, halved, pits removed
2 tablespoons oil
1 cup blueberries, sliced in half
1/2 red onion, finely diced
5–6 stems of herbs of your choice, chopped (I like mint and parsley, but cilantro also works)
2 tablespoons Gefen Maple Syrup
2 tablespoons Heaven & Earth Lime Juice
1 teaspoon Tuscanini Balsamic Vinegar
2 tablespoons any mild-flavored oil
sprinkle of kosher salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Flatten out the chicken pieces. Mix the oil, soy sauce, and garlic in a bowl and brush onto the chicken.
Take each chicken breast and fold the uneven side underneath it. Place into a nine- x 13-inch (23- x 33-centimeter) pan or small baking sheet, fitting the folded chicken pieces neatly into the pan. The chicken will take the shape it’s baked in, so try to form each piece into a square. By placing them close together, they won’t be able to unfold.
Cover the pan and bake for one hour. (You can freeze them at this point.) Uncover and bake for another 20 minutes or so.
Brush each nectarine half with oil and place on a preheated grill pan for about two minutes on each side, just until it’s beginning to soften and you see grill marks. Remove from heat and let cool.
Slice thinly or dice into fine squares. Combine with the remaining salsa ingredients and serve over warm chicken.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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how big is it
It is 8 servings