Pair tangy chicken with a peachy green salad

Fresh herbs, baby spinach and ripe peaches make a refreshing summer salad that goes well with sautéed chicken coated with grainy mustard. Warm French bread completes this quick dinner.

The summer salad is made with fresh basil and mint. Use the herbs given in this recipe, add more or choose whatever is available. The combinations are endless. Fresh parsley, arugula, cilantro, thyme and oregano are a few suggestions. Fruit provides a contrasting flavor.

Tips: Plums, apricots or berries can be used instead of peaches. Grainy mustard is also called coarse-ground.

MUSTARD-CRUSTED CHICKEN

3⁄4 pound boneless, skinless chicken breast

Olive oil spray

Salt and freshly ground pepper

2 tablespoons grainy mustard

1⁄2 whole-wheat French baguette

Preparation

Place chicken between two pieces of plastic wrap and flatten with the bottom of a heavy pan or meat bat to a thickness of 1⁄4 to 1⁄2 inch. Heat a nonstick skillet over medium-high heat and spray with olive oil. Add chicken and sauté two minutes. Turn and sauté two more minutes. Sprinkle salt and pepper, to taste, on cooked sides. Chicken is done when it registers 165 degrees on a meat thermometer.

Remove pan from heat and spread chicken with the mustard. Cover with a lid and let sit two minutes. Serve with the salad and warm bread. Makes two servings.

SUMMER HERB SALAD

2 tablespoons oil and vinegar dressing

Salt and freshly ground pepper

1 cup fresh basil leaves, torn into bite-size pieces

1 cup fresh mint, torn into bite-size pieces

2 cups pre-washed baby spinach leaves

1 ripe peach, stone removed and flesh quartered

Preparation

Place dressing and salt and pepper in a bowl and mix with a whisk. Add the basil, mint, spinach and peach. Toss well. Serve with the chicken. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.