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Grilled Chicken with Peaches Recipe

Grilled Chicken with Peaches Recipe

My grandmother gave me this recipe, which I lightened up. My children loved it when they were little, and now my grandchildren ask for it when they come over. The peaches are delicious hot off the grill. -Linda McCluskey of Cullman, Alabama
TOTAL TIME: Prep: 15 min. Grill: 20 min. YIELD:8 servings

Ingredients

  • 1 cup peach spreadable fruit
  • 2 tablespoons olive oil
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon ground mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 8 medium ripe peaches, halved and pitted

Directions

  • 1. In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 2. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm.
  • 3. Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken. Yield: 8 servings.

Nutritional Facts

1 each: 255 calories, 6g fat (1g saturated fat), 51mg cholesterol, 293mg sodium, 30g carbohydrate (24g sugars, 2g fiber), 20g protein Diabetic Exchanges:1 starch, 3 lean meat, 1/2 fruit, 1/2 fat

Reviews for Grilled Chicken with Peaches

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MY REVIEW
Reviewed Jun. 4, 2012

"Made this on a rainy, summer day and used my grill pan instead of the outdoor gas grill ~ it was a huge hit and a great way to use up peaches! Since it worked great on the grill pan I can make dark, cool days a little sunnier!"

MY REVIEW
Reviewed Jul. 9, 2009

"This was just fantastic! I served it on a bed of rice and had green beans w/ slivered almonds as my veggie! This will be a regular addition to my menu!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.