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Issue 447: Peach-glazed grilled chicken cutlets with watermelon salad

Rivky Kleiman

A stunning way to put summer on a plate

Wednesday, August 23, 2017

 Mishpacha-Recipe

Food prep and styling by Chanie Nayman, Photography by Lisa Monahan and Hudi Greenberger

Executive chef Arthur Jones of rare steakhouse & extreme catering of Miami beach, a recent kosher chopped cooking competition winner, shared this succulent summery dish with me. I was immediately transported into summer mode. Summer and grilling are always synonymous in my home… and a refreshing watermelon salad too? What more can one ask for?

INGREDIENTS

Serves 6


Chicken
  • 6 skin-on French bone-in chicken cutlets (also known as airline chicken cutlets)
  •  Olive oil, for basting salt and pepper, for sprinkling

Peach glaze
  • ½ cup peach preserves
  • ¼ cup olive oil
  • 2 tbsp teriyaki glaze or sauce
  • 1 tbsp dijon mustard
  • 1 tsp minced garlic, or 1 frozen garlic cube
  • ¾ tsp kosher salt
  • ¼–½ tsp pepper
Watermelon salad
  • 1 small watermelon, cut into a square
  • 1 shallot, minced
  • 1 tsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp white vinegar
  • 2 tbsp honey
  • ½ tsp salt
  • 2 tbsp fresh cilantro chopped, or 1frozen cilantro cube
  • Mint, cilantro, and basil leaves, for garnish (optional)


PREPARATION

Prepare watermelon salad: whisk lime juice, olive oil, vinegar, honey, salt, and cilantro in a large bowl. Cut watermelon into rectangular pieces. Mince shallot and add both to vinaigrette. Toss until completely coated. Refrigerate for 30 minutes. Stir well before serving.

Combine peach preserves, olive oil, teriyaki glaze or sauce, Dijon mustard, garlic, salt, and pepper in a small bowl.

Preheat grill and brush both the grill and the chicken cutlets with olive oil (or spray the grill with cooking spray). Season chicken by sprinkling with additional salt and pepper. Place chicken on grill, skin-side down, and cook until golden brown, about 6 to 7 minutes.

Turn and brush with peach glaze. Keep turning and basting for 5 more minutes. Remove to a platter and allow to rest.

To serve: arrange the marinated watermelon salad alongside the peach-glazed chicken cutlet on a rustic-looking picnic plate. Garnish with fresh mint, cilantro, and basil leaves.

Note: this recipe works beautifully with regular or dark chicken cutlets.

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