| 1/2 | cup peach preserves |
| 1/4 | cup lime juice |
| 1 | canned chipotle chile in adobo sauce, seeded, chopped |
| 1 | teaspoon adobo sauce (from can of chiles) |
| 2 | tablespoons chopped fresh cilantro |
| 8 | boneless skinless chicken breasts (about 2 1/2 lb) |
| 1 | teaspoon garlic-pepper blend |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| 4 | peaches, cut in half and pitted, if desired |
| Cilantro sprigs |
| 1. | Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt. |
| 2. | Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated. |
| 3. | Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs. |
|
| You can use 1/2 teaspoon garlic powder and 1/2 teaspoon coarsely ground black pepper instead of the 1 teaspoon garlic-pepper blend. |
Nutrition Information:
250 ( 45); 5g ( 1 1/2g, 0g); 85mg; 250mg; 19g ( 1g, 14g); 32g 6%; 6%; 2%; 8% 1/2 ; 1/2 ; 0 ; 4 1/2 ; 1/2 1