This grilled chicken breast recipe makes a tasty crispy chicken breast that is served with a cheese sauce. This is a delightful summer meal, and very nice served with steamed asparagus.
Heat the peach jam to just warm. Use a hand blender to blend to remove all the lumps and make it into a spreadable texture. Stir in garlic, olive oil, soy sauce and mustard.
Preheat the barbecue/grill to a medium temperature.
Place the breasts into a shallow bowl and use a pastry brush to coat each chicken breast with olive oil, season each piece with a sprinkling of salt and pepper.
Place the chicken with the skin side down and cook until it is golden brown, about 5-8 minutes.
Turn the breasts over and continue cooking another 5-8 minutes.
Use your pastry brush to paint on the jam glaze on each side, turning a couple of times and brushing on more of the peach sauce.
Continue grilling until done and no pink is showing.
In a heavy saucepan, melt the butter.
Add in flour and whisk for 1 minute.
Slowly add in the half and half cream and whisk until the sauce is thick.
Separate egg yolk and mix them in cooking over low heat for 2 minutes.
Add in the cheese, and stir over low heat until melted.
Remove the sauce from the heat and season with salt and white pepper.
Pour sauce warm over freshly grilled chicken.