Recipe Index

American | Grilled Chicken with Basil Sauce and Grilled Pears and Nectarines with Blue Cheese

Posted on May 20, 2011

For this recipe, I took pieces from a Bobby Flay's Basil Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Rachael Ray's Crispy Chicken Cutlets with Basil-Parsley Sauce recipes.

Yield: 4 servings

grilled chicken with basil sauce and grilled pears and nectarines with blue cheese



1 cup loosely packed basil leaves

1/2 cup loosely packed parsley leaves

1/2 lemon, juiced

kosher sea salt, to taste

freshly ground pepper, to taste

1/4 cup extra-virgin olive oil



4 chicken cutlets

olive oil

kosher sea salt, to taste

freshly ground pepper, to taste



2 to 4 nectarines, slightly underripe, halved and pitted

2 to 4 pears, slightly underripe, halved and pitted

olive oil

4 ounces blue cheese, crumbled

1 tablespoons honey

1/4 cup pine nuts, toasted

freshly ground pepper, to taste



To make sauce, add basil, parsley, lemon juice, salt and pepper to a food processor and blend. Stream in olive oil until a loose paste forms.

To make chicken, heat grill to high. Brush chicken with olive oil and season with salt and pepper. Grill 3 to 4 minutes per side. Remove to a plate, tent loosely with foil, and let rest 5 minutes.

To make fruit, brush cut side of pears and nectaries with olive oil and place on grill cut side down. Grill for 2 to 3 minutes or until golden brown and caramelized. Turn over and grill for 1 to 2 minutes or until slightly soft.

Put it all together, drizzle basil sauce over chicken. Arrange pears and nectarines on platter with chicken, top with blue cheese, drizzle with honey, pine nuts, and some black pepper.


(Recipe by Brenda.)