Grilled Chicken Breast with Peach Adobo Sauce

So many times I am stymied by ingredients that are just not available in my little town.  The latest is chipotles in adobo sauce.  It is almost a staple but is nowhere to be found in all my local grocery stores.  Then I remembered that Memoria had a post about making adobo sauce on her blog Mangio da Sola, Eating Alone.

I have some dried chipotles.  And I can easily buy more online.  I also have other dried chiles from my trip to Tennessee a few months ago.  I had everything on hand!  Even Mexican oregano.

So now I have two jars of chipotles in adobo sauce in my fridge.  This should keep me for awhile.  I can hardly wait to compare them with the canned that I usually buy.

And peaches are in season...

Grilled Chicken Breast with Peach Adobo Sauce

• 1 peach, chopped
• 1 cup sugar
• 1 tablespoon red wine vinegar
• 2 teaspoons adobo sauce from canned chipotle chiles
• 2 teaspoons hazelnut oil
• 1 teaspoon chopped fresh cilantro plus sprigs for garnish
• 1 large peach, rinsed, fuzz wiped away and sliced in half
• 2 boneless chicken breast halves with skin

Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.

Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peach until slightly charred, about 2 minutes per side.

Place 1 chicken breast on each plate. Garnish with peach half. Drizzle dressing from bowl over chicken and peaches. Garnish with cilantro sprigs.