Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 2 tablespoons 30ml Dry white wine

  3. 1 tablespoon 15ml White wine Worcestershire Sauce

  4. 5 1/2 teaspoons 27ml Dried basil

  5. 4 Boneless chicken breast Halves **salsa**

  6. 2 Ripe but firm peaches (large)

  7. 1 Granny smith apple - peeled (small) Cored Chopped

  8. 1/2 cup 8g / 1/3oz Chopped fresh cilantro

  9. 15 1/2 tablespoons 232ml Honey

  10. 2 tablespoons 30ml Fresh lime juice

  11. 1/4 teaspoon 1 1/3ml Ground allspice

  12. 1/4 teaspoon 1 1/3ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions FOR CHICKEN: Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.) FOR SALSA: Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.) Prepare grill (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to plates. Serve with salsa. Recipe By: Bon Appetit


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