CHICKEN ESCALOPES

CHICKEN ESCALOPES

Pound with a kitchen mallet to ½ cm thickness:	6 large chicken breasts, skinless and boneless
Brush with:	3 tbsp Dijon mustard
Season to taste:	coarse salt and black pepper
Chill until cooking time. Don’t be afraid of the mustard in this recipe; its sharpness mellows after cooking. Grill on preheated barbeque for 2 minutes per side until chicken is opaque, white throughout and juices run clear. Serve with peach chutney, potato packets and grilled zuchinni
Peach Chutney
Dice into 1 cm pieces:	2 large fresh peaches
Slice into 2 cm wedges:	1 large peach
In a medium sized skillet, melt:	3 tbsp butter
Add, and cook over med heat until onion is transparent	½ med-sized onion, diced (approx. ¾ cup) 1 tbsp mustard seeds
Add with diced peaches:	¾ cup red wine vinegar ¾ cup brown sugar 1 tbsp white vinegar 2 tsp fresh ginger, finely grated 2 tsp fresh thyme
Cook until peaches are softened and losing their shape - approx. 3 minutes Stir in peach wedges and continue to cook until they are just warmed through -  approx. 1 minute
Season to taste with:	salt and black pepper
May be made on stovetop day before, placed in 500 mL glass jar, and chilled until ready to serve. Serve at room temperature or warm in heat proof container on the barbeque.
Individual Potato Packets
Scrub or peel depending on condition of skin, & slice or dice:	6 large potatoes
Divide equally among 6 sheets of aluminum foil, brush with olive oil, and dot with butter - a scant tbsp each
Sprinkle with:	½ fresh mint, finely chopped 2 or 3 shallots, finely chopped coarse salt and pepper to taste
Seal the packets - double wrap and seal again the opposite way. Roast on the barbeque @ 400° for 12 to 20 minutes depending on size and thickness of potatoes.
Grilled Zucchini
Wash and slice on the diagonal about 2 cm thick	one large zucchini
Brush with	olive oil
Roast one side of zucchini, flip and season top side with	a sprinkle of grated parmesan a blend of salad herbs