Surprise ‘em with this unforgettable grilled chicken that combines tangy fruit and savory herb flavors. It’s a peach of a meal!
cup peach preserves
cup raspberry vinegar
tablespoons chopped fresh oregano leaves
boneless, skinless chicken breast halves (1 1/4 pounds)
teaspoon garlic pepper
teaspoon seasoned salt
Heat coals or gas grill for direct heat. Heat preserves and vinegar to boiling in 1-quart saucepan, stirring constantly, until preserves are melted. Spoon about 1/4 cup mixture into small bowl or custard cup for brushing on chicken. Stir oregano into remaining mixture and reserve to serve with chicken.
Sprinkle chicken with garlic pepper and seasoned salt.
Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once and brushing with preserves mixture during last 10 minutes of grilling, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining preserves mixture brushed on chicken. Serve chicken with reserved preserves mixture with oregano.
When buying fresh oregano, look for bright-green bunches with no sign of wilting or yellowing. Store it in the refrigerator in a plastic bag for up to three days.
This elegant chicken dish makes an easy special-occasion meal when served with cooked orzo and grilled fresh asparagus. Keep things light and fruity for dessert—top scoops of vanilla ice cream with fresh blueberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.