Grilled Apricot Chicken

1/4 cup Oakville's Apricot Preserves
1/4 cup Honey
1/4 cup Olive Oil
1 fresh but firm Apricot
1 fresh but firm Nectarine
1 fresh but firm Plum
1/2 cup chopped Almonds
1 Shallot
1 sprig Basil
1 sprig Cilantro
2 leaves fresh Mint
1/4 cup Champagne Vinegar
3 tsp Walnut Oil
1/3 cup Grape Seed Oil
2 ounces Oakville's Goat Cheese
Kosher Salt + Black Pepper
4 - 8 ounce Chicken Breasts

Combine the apricot preserves and the honey in a food processor, and blend until relatively smooth. A little chunky is okay. Set aside.

Cut the stone fruits in half and remove the pits. Season with salt and pepper and rub them in olive oil.

Lightly grill the fruits just to give them some grill flavor and a little char on them. The trick is to keep them from getting too soft as these are going to be used as a warm salad to go under the chicken.

Set the fruits aside and cool them. Chop them into large bite sized pieces.

Thinly slice the shallot and add to the fruits. Chop the herbs, and add them with the vinegar, oils and mix well.

Meanwhile, season the chicken breasts with salt and pepper. Rub them with olive oil and grill them on the grill.

Once the chicken is nearly cooked through, baste them with the apricot and honey mixture.

The key is to glaze them at the last minute so the high sugar content doesn’t burn.

Serve the chicken on top of the stone fruit salad. Garnish the top with crumbles of the goat cheese.