As the end of summer approaches, the juicy, ripe nectarines and peaches are fast disappearing from the farmer’s market. The heat wave, however, is still here; so this week I decided to celebrate the passing of the summer produce season with a cold chicken salad and caramelized nectarines. To be fair, I must credit the idea of caramelizing nectarines with onion to the folks at Christine’s. The nectarines at said restaurant were plated with a fish entrée, and at the time I thought to myself, “This would be great with a salad.” So here’s the breakdown of my procedure:

Breaded Chicken
chicken breasts, 3 lbs
leftover panko breading from the freezer (see my article on the ono)
egg
vegetable oil
cayenne pepper

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