Coconut Chicken Fingers & Grilled Peach Salad

I'm feeling fruity lately. Maybe because summer is soon coming to an end and I want to eat up all the delicious fruits that won't be available during the "winter" we get here in Arizona. Here's what's on our menu tonight:

COCONUT CHICKEN FINGERS

1.5-2 lbs boneless, skinless chicken breast strips

1/2 tsp salt

1/4 tsp ground red pepper

1 C rice flour

1C whole buttermilk

1 large egg

1 1/2 C unsweetened coconut flakes

3T canola oil

Sweet chile sauce (optional)

Directions

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour. Shake off excess. Dip chicken in egg mixture; dredge in coconut flakes.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done; turning to brown. Serve with chili sauce.

GRILLED PEACHES OVER ARUGULA WITH GOAT CHEESE & PROSCIUTTO

1/4 C balsamic vinegar

2T honey

1 lb peaches, pitted and sliced into 6 wedges per peach

cooking spray

1T EVOO

1/8 tsp freshly ground black pepper

dash of kosher salt

10C (10 oz) trimmed arugula

2 oz thinly sliced prosciutto cut into 1/4 inch strips

2T crumbled goat cheese (or feta)

Directions:

1. Bring vinegar to boil in a small saucepan over med-high heat. Reduce heat & simmer until vinegar is reduced to 2T (about 2 mins). Remove from heat. Stir in honey. Cool to room temp.

2. Preheat grill to high heat

3. Place peach wedges on grill rack coated with cooking spray; grill 30 secs on each side or until grill marks appear but peaches are still firm. Remove from grill & set aside.

4. Combine oil, salt and pepper in a large bowl. Stir with whisk. Add arugula tossing gently. Arrange arugula mixture on platter. Top with peaches & prosciutto. Drizzle with balsamic syrup; top with cheese.