Sweet and Spicy Peach Chicken
  1. In a large bowl, whisk together the first 6 ingredients to make a marinade. Add the chicken, tossing it in marinade. Refrigerate for 30 minutes, and in the meantime, cut peaches into ½ inch slices and onion into ¼ inch slices. In a medium bowl, toss peaches and onions in 2 tablespoons olive oil, or until lightly coated.
  2. Preheat the oven to 400 degrees and heat a skillet or grill pan to high. (You’ll hear a furious sizzle when the chicken hits the pan.) Leaving marinade on the chicken, sear the chicken 1 minute on each side, and then move it to a 9 X 13 ceramic baking dish.
  3. Reserving liquid from peach and onion bowl, add the peaches and onions to the pan. Sear the peaches for 1 minute on each side and, using tongs, move them to the baking dish. Continue tossing onions for 1 more minute, scraping the bottom of the pan. Add them to baking dish along with reserved liquid. Cover the baking dish with aluminum foil and bake for 10 minutes.
  4. While the chicken is baking, in a small bowl, whisk together 6 tablespoons olive oil, balsamic reduction, pink salt, and honey. Being careful not to use all of the mixture, immediately toss it with the greens, lightly coating them. Use the rest of it (about 2 tablespoons) to drizzle over chicken.
  5. To serve, use the greens as a bed for the chicken or serve them as a side.