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Grilled Chicken with Nectarine, Red Onion, and Basil Relish
2 tbsp. white wine vinegar
¼ c. olive oil
2 tsp. olive oil
2 ripe nectarines or peaches
½ small Red Onion
½ c. chopped fresh basil
4 boneless, skinless chicken breasts
Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the white wine vinegar, 1/4 cup olive oil and 1/4 teaspoon each salt and pepper. Add the nectarines and red onion and toss to combine; set aside.
Rub the chicken with the remaining 2 teaspoon oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and grill until cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 4 to 6 minutes per side.
Fold the basil into the nectarine mixture and spoon over the chicken.