Roasted Chicken Breasts Stuffed with Nectarines Don't let the number of steps on this recipe throw you. This is a remarkably simple dish and a good way to combine fruit in a presentation that isn't overly sweet. Keeping the skin on the chicken retains the moisture of the fruit and meat, although I recommend removing the skin before eating. Makes 6 servings.
	Ingredients: 2 medium to large nectarines, ripe but firm 11/2 cups dessert wine such as later harvest Riesling or gewürztraminer 4 chicken breast halves, on the bone with skin Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Halve nectarines by cutting a slit along the seam all the way to the pit. Give a twist, releasing the halves. Pop out the pit with the tip of a paring knife. With the cut side down, cut each half into 5 slices lengthwise. (If halves don't twist off easily, you can cut wedges from the whole nectarine by cutting down to the pit and lifting off wedges.) 2. Put slices in a shallow bowl and add wine. Allow to marinate 30 minutes. 3. Preheat oven to 500°F. Loosen the skin on the chicken breasts, taking care not to tear it. Season flesh with salt and pepper. 4. Place 4 nectarine slices between the skin and breast, covering the slices with the skin and securing the skin, nectarines, and flesh together with toothpicks. (You will have some nectarine slices left over.) Reserve marinade. 5. Put breasts on a sheet pan lined with foil, drizzle a tablespoon of wine marinade over each, and bake 25 to 30 minutes or until temperature in the deepest part of the flesh reads 160°F. Remove to a platter or individual plates. 6. Meanwhile, put marinade with remaining slices in a saucepan over medium heat. Cook until reduced to a light, syrupy glaze, about 15 minutes. Pour over breasts. Cooking Tip One way to avoid cross contamination after handling poultry, is to combine the amount of salt and pepper you'll need in a small dish. Then take what you'll need to season each breast from the dish with your finger and rub onto the flesh of the breast. This eliminates handling the salt shaker and pepper mill with unclean hands.

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