This is fabulous with the Avocado and Roasted Corn Soup.

1/4 cup EVOO, plus more for drizzling
4 cloves garlic, grated
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard or spicy brown
1 tablespoon sweet smoked paprika
1 tablespoon hot pepper sauce
2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs
4 stone fruits, halved and pitted
salt and pepper
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs rosemary, leaves stripped and chopped

1/4 cup EVOO, plus more for drizzling 4 cloves garlic, grated 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard or spicy brown 1 tablespoon sweet smoked paprika 1 tablespoon hot pepper sauce 2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs 4 stone fruits, halved and pitted 1/2 cup balsamic vinegar 2 tablespoons brown sugar 2 sprigs rosemary, leaves stripped and chopped

In large bowl, combine first seven ingrediants. Add chicken. Marinate for 15 minutes, turning to coat evenly. Grill, turning once until the juices run clear.

Drizzle the stone fruit with EVOO and sprinkle with salt and pepper. Grill until grill marks appear.

In small sauce pan, combine the vinegar, sugar, and rosemary and bring to a boil. Reduce, and simmer until reduced and thickened.

Serve chicken with fruit beside it. Drizzle fruit with balsamic reduction and sprinkle with additional rosemary.