| 1/2 | cup chopped cucumber |
| 1/3 | cup peach preserves |
| 1 | tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes |
| 1/4 | teaspoon salt |
| 2 | tablespoons chopped red onion |
| 1 | peach or nectarine, peeled, chopped (3/4 cup) |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1. | Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside. |
| 2. | Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa. |
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| The salsa can be made up to 24 hours in advance and refrigerated. Making it ahead will actually allow the flavors to blend. |
|
| If you're using a charcoal grill, plan on about 40 minutes to prep the grill and heat charcoal to the correct temperature. Gas and electric grills will take about 10 minutes. |
|
| Serve this fruity chicken dish with steamed broccoli, sliced garden-fresh tomatoes and seasoned rice. |
Nutrition Information:
260 ( 40); 4 1/2g ( 1 1/2g, 0g); 85mg; 230mg; 22g ( 0g, 16g); 32g 2%; 4%; 2%; 8% 1 1/2 ; 0 ; 4 ; 1/2 1 1/2