Grilled Chicken Breasts with Cucumber-Peach Salsa

 

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.