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Spicy Chicken Breasts with Pepper Peach Relish Recipe

Spicy Chicken Breasts with Pepper Peach Relish Recipe

This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 20 min. Grill: 15 min. YIELD:4 servings

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, cloves and nutmeg
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • GLAZE:
  • 1/4 cup peach preserves
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • RELISH:
  • 2 medium peaches, peeled and finely chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1/3 cup finely chopped green pepper
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh mint

Directions

  • 1. Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside.
  • 2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1/2 cup relish equals 263 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 379 mg sodium, 20 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fruit.

Reviews for Spicy Chicken Breasts with Pepper Peach Relish

Sort By :
MY REVIEW
Reviewed Aug. 10, 2015

"Loved it. We used a little more chicken than it called for, so maybe the flavors were more diluted. But it turned out wonderfully. We served it on a bed of brown rice with the peach salsa on top."

MY REVIEW
Reviewed Jun. 17, 2015

"The flavors did not blend well together at all. I think there was too much nutmeg/cinnamon mix. The relish could have used fresh jalapeno or something. Will not be making again."

MY REVIEW
Reviewed May. 18, 2014

"I was excited to try this recipe after reading all the great reviews. I made it exactly as the recipe stated, and I didn't care for it at all. I don't think the flavors blended well. My husband said it tasted like a Christmas cookie. I will not be making this again."

MY REVIEW
Reviewed Jul. 25, 2012

"Very good, my family loves this!"

MY REVIEW
Reviewed Jul. 24, 2012

"I loved this recipe!"

MY REVIEW
Reviewed Jul. 15, 2012

"I used my homemade brandied peach conserve instead of the peach preserves. It has slivered almonds and raisons. I skipped the mint in the relish and it was still very good."

MY REVIEW
Reviewed Jul. 10, 2012

"This was so good, even broiled indoors. I tripled the glaze and could have halved the salsa (relish). Very fresh, very healthy!"

MY REVIEW
Reviewed Jun. 24, 2012

"Nice blend of different flavors. Needs a little more of the glaze. Very good!"

MY REVIEW
Reviewed Jun. 24, 2012

"Nice blend of different flavors. Needs a little more of the basting sauce."

MY REVIEW
Reviewed Mar. 5, 2012

"WOW!!! This was fantastic! I served it with grilled asparagus and it was a fantastic meal!"

MY REVIEW
Reviewed Jun. 16, 2011

"FANTASTIC!!"

MY REVIEW
Reviewed May. 9, 2011

"I broiled the chicken, due to a lack of friendly BBQ weather, but it was just as delicious."

MY REVIEW
Reviewed Aug. 24, 2010

"This was surprisingly delicious! So happy I made this. Very healthy, very good."

MY REVIEW
Reviewed Jul. 19, 2010

"So good and absolutely perfect for summer. The only thing I would change next time is making more of the glaze. It was so good but I didn't have enough to really baste the chicken throughout grilling process."

MY REVIEW
Reviewed Apr. 7, 2010

"yummy"

MY REVIEW
Reviewed Apr. 6, 2010

"YUMMY!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.