After a trip to the Texas wine country last year, I ended up with a bottle of Peach wine, that I didn’t care for, but didn’t want to just toss either. So after a little searching in the fridge and pantry, I decided to give this recipe a try.

Peach Basil Chicken  is a wonderful blend of sweet and savory flavor, and did I mention?  It is OH SO easy!   Serve with grilled peaches for a delightful burst of sweetness!

Peach-Basil Chicken

• 4-6 Boneless Skinless Chicken Breasts
• 1 bottle Peach Wine*
• 2 Cups fresh basil

*note: if you can not find peach wine, 2 cups peach brandy and 1 cup chicken stock may be substituted

1. Place all ingredients in a gallon zipper bag, or in a covered dish, and place in the refrigerator for 48 hours. Rotate the chicken every 12 hours.

2. Place on a pre-heated grill at medium heat for 15-20 minutes (Until juices are clear), turning once. *

To Grill Peaches:  3 Peaches, halved with pit removed.  Brush cut side of peach with olive oil, and place oil side down on grill for 10 minutes.*

*My hubby usually gets this job. He is much better at grilling!  Otherwise we would probably be calling this dish, Burnt!