2 ripe peaches
2 tbsp Olive Pit Basil EVOO (or plain EVOO)
2 boneless, skinless chicken breasts
1/4 c Olive Pit Peach White Balsamic Vinegar
1 tbsp honey
1 tsp Dijon mustard
3 garlic cloves, pressed or finely minced
salt & pepper, to taste
2 tbsp finely chopped basil leaves
Pit and slice peaches, set aside.
In a large, nonstick pan, heat 1 tbsp of OP Basil EVOO over medium high heat. While oil heats, season chicken with salt and pepper. Add to pan and sear on both sides.
Whisk together remaining oil with OP Peach White Balsamic Vinegar, honey, mustard, and garlic. Season with salt & pepper.
Once chicken is brown on both sides, lower flame to medium heat and add peaches to pan for approx. 5 minutes, stirring occasionally.
Add vinegar mixture and basil leaves to pan, coating peaches and chicken. Flip chicken breasts.
Cook until chicken is finishes, peaches are soft, and the mixture has thickened to a glaze.