Ingredients:
6 skinless, boneless chicken breast halves
2 Chopped green onions
1 can peach halves in heavy syrup, drained and diced
1/2 cup peach preserves or apricot preserves
2/3 cup Pace Picante Sauce
1/3 cup chopped green or red pepper
2 tbsps lime juice
1/2 tsp ground cumin
1/2 tsp chili powder
[Source: Campbell's Kitchen]
How To Make:
1. In a medium bowl, stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions. Reserve the mixture to serve with the chicken.
2. In a small bowl, stir the cumin and chili powder.
3. Season the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
4. Lightly oil the grill rack and heat the grill to medium.
5. Grill the chicken for 15 minutes or until it’s cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
6. Serve the chicken with the peach salsa mixture.
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