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Grilled Chicken with Peach Sauce

 Grilled Chicken with Peach Sauce
I've been cooking since I was a young girl growing up on a farm in Indiana. This recipe was adapted from a pie filling. I've served it many times to family and friends.
4 ServingsPrep/Total Time: 30 min.


  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons peach or orange gelatin
  • 1 medium peach, peeled and finely chopped
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • In a small saucepan, combine sugar, cornstarch and water until
  • smooth. Bring to a boil over medium heat; cook and stir for 2
  • minutes. Remove from heat. Stir in gelatin powder and peach; mix
  • well until gelatin powder is dissolved. Set aside 1 cup for serving.
  • Grill chicken, uncovered, over medium heat for 3 minutes on each
  • side. Baste with some of the remaining peach sauce. Continue
  • grilling for 6-8 minutes or until meat thermometer reads 170°,
  • basting and turning several times. Serve with the reserved peach
  • sauce. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 275 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 31 mg sodium, 62 g carbohydrate, 1 g fiber, 7 g protein.

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Grilled Chicken with Peach Sauce (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.