Grilled Chicken with Fruit Salsa

Chicken:

• 3 Tbs Olive oil
• 2 Tbs Dry white wine
• 2 Tbs Fresh lime juice
• 1 Tbs White wine Worcestershire sauce
• 1 ½ tsp Dried basil
• 4 Boneless, chicken breast halves

Salsa:

• 2 Large Peaches, ripe and firm
• 1 Small Granny Smith apple, peeled, cored and chopped
• 1 Small Jalapeño, diced
• ½ Cup Chopped fresh cilantro
• 1 ½ Tbs Honey
• 2 Tbs Fresh lime juice
• ¼ tsp Ground allspice
• ¼ tsp Cinnamon

Chicken:

1. Mix oil, white wine, lime juice, Worcestershire sauce and basil in a large bowl.
2. Add the chicken breasts and coat evenly.
3. Cover and refigerate for at least one hour.
4. Prepare Salsa.

Salsa:

1. Bring a medium saucepan of water to boil over high heat.
2. Add peaches and boil for 30 seconds.
3. Using slotted spoon, transfer peaches to bowl of cold water. Drain.*
4. Peel and chop coarsely.
5. Place peaches in large bowl.
6. Mix in all remaining ingredients. Cover and chill.
7. Prepare grill or broiler. Remove chicken from marinade and grill (or broil) until cooked through. (About 5-6 minutes per side.)
8. Plate each chicken breast and top with salsa. Enjoy!

Servings: 4

Cooking Tips
*Canned peaches can be substituted, but rinse and drain first.

Nutrition Information