Courtesy of California Tree Fruit Agreement
4Servings•15 Min.Prep Time•35 Min.Cook Time•2 Hr.Chill Time•
原料：
- 4 boneless, skinless chicken breasts
- 1/2 c. harissa paste
- 1/2 c. fresh lime juice
- 1/2 tsp. salt
- 4 naan bread, halved
- 1 Tbsp. canola or vegetable oil
- 4 lg. roasted red bell pepper strips
- *Nectarine Chutney
- *2 c. peeled, chopped ripe California nectarines (2-3 nectarines)
- 1/2 c. minced shallots
- 1/3 c. white wine vinegar
- 1/3 c. brown sugar
- 1 1/2 Tbsp. grated fresh ginger
- 1/4 tsp. each: cinnamon and ground allspice
说明：
- Place chicken breasts between plastic wrap and pound to flatten. Add harissa paste, lime juice and salt in a large resealable plastic bag. Knead bag to mix, then add chicken. Seal bag, then turn several times until well coated with mixture. Refrigerate for 2 hrs. to marinate.
- Meanwhile, stir together chutney ingredients in a med. saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 mins. Remove cover and cook for 5 to 10 mins. more to cook off excess liquid. (Chutney may be made several days ahead and stored tightly covered in the refrigerator.) Cook chicken over med-hot grill for about 5 mins. on each side or until cooked through. 3. Place cooked chicken on half of the bread pieces. Spread on chutney and top with pepper strip and remaining bread. Brush both sides lightly with oil and place on grill over med. heat. Press down to flatten slightly with a panini press or foil-covered brick, and cook for about 3 to 5 mins. on each side or until lightly browned. Serve with additional chutney, if desired.
营养：
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