Somehow, the day after we got home from Yosemite, I wounded up throwing an impromptu dinner party. Because that's what every sane person does after being gone a week and coming home to an empty fridge and messy house, right?
But the Ks were in town. And we couldn't miss an opportunity to hang out. Especially since with kids it's so hard to get schedules worked out. Which is why I texted them at 2pm in the afternoon asking if they wanted to come over for dinner on their way out of town.
Luckily, dinner plans were easy to expand. We always have chicken breasts in the freezer, so I pulled a couple more out to defrost. And I had just filled our fruit bowl with the best fruits of the seasons - peaches, plums, and nectarines toppling onto my counter. The best is that the salsa can quickly be prepared ahead of time, and it doesn't take long to grill chicken, which left me lots of time to hang out with my friends.
The dinner was a rousing success! Thatbaby was thrilled to have a playmate in Baby K. Baby K was thrilled to play with Thatbaby's toys. And the grownups were thrilled to sit back with some beers and chat about life. As for the meal? Everyone enjoyed it, even Baby K!
Grilled Chicken with Stone Fruit Salsa recipe for 4 adults and 2 babies
2 peaches, julienned
1 nectarine, julienned
1 plum, julienned
1 Tbsp rice vinegar
1 Tbsp canola oil
2 tsp brown sugar
1 green onion, sliced thinly
5 chicken breasts
- Combine peaches, nectarine, plum, onions, vinegar, oil, and brown sugar in a medium bowl. Refrigerate until ready to serve.
- Heat a grill or grill pan over medium high heat. Spray with cooking spray. Season chicken with salt and pepper and grill until cooked through, about 7 minutes on each side.
- Top chicken breasts with salsa and serve.