• 1/2 cup apple juice or apple cider
• 1/4 cup apricot preserves
• 1/4 cup aged balsamic vinegar
• Extra virgin olive oil (EVOO), for drizzling
• 4 boneless, skinless chicken breasts, halved
• Salt and pepper
• 4 large beets, peeled and sliced 1/4-inch thick
• 8 ounces ricotta salata, feta or goat cheese, crumbled

Pre-heat the grill to medium-high.


In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7-8 minutes.

Drizzle EVOO all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.

Coat the beets with EVOO and season with salt and pepper. Grill until well marked and tender, 10-12 minutes. Top with the cheese.

Brush the chicken with the apricot glaze and serve with the beets.

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