Blackened Chicken with Grilled Peaches
by Amie Valpone
1 tbsp. olive oil, plus more for grill grates
1 tsp. paprika
1 tbsp. ground pepper
1 ½ tsp. sea salt
¼ tsp. cayenne pepper
1 tsp. dried thyme
1 cup Crunchmaster Multi-Seed Rosemary & Olive Oil Crackers, ground
4 skinless chicken breasts
4 fresh peaches, sliced
1 large apple, chopped
1 head Bibb lettuce, torn
Heat grill to medium-high heat; brush with olive oil. In a bowl, combine 1 tbsp. olive oil, paprika, pepper, sea salt, cayenne, thyme and Crunchmaster Crackers; rub olive oil mixture onto chicken and peaches.
Grill chicken breast and peaches for 4 minutes each, then flip and cook for another 4-6 minutes or until chicken is no longer pink inside (internal temperature of 165 degrees) and peaches have grill marks.
Transfer to a serving platter; serve chicken atop a bed of Bibb lettuce with chopped apples and grilled peaches.