A brush of peach preserves pumps up the flavor of grilled chicken breasts. The fruit and veggie salsa is a delicious bonus.
cup chopped cucumber
cup peach preserves
tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes
tablespoons chopped red onion
peach or nectarine, peeled, chopped (3/4 cup)
boneless skinless chicken breasts (about 1 1/4 lb)
Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.