Grilled Chicken with Warm Fruit Salsa

1 cup strawberries -- cut in half

1 cup cantaloupe cubes

1 teaspoon chopped fresh tarragon

1 tablespoon olive oil

2 tablespoons chopped shallots

2 tablespoons raspberry vinegar

1/4 teaspoon coarse black pepper

4 skinless -- boneless chicken -- breasts Hot cooked rice Directions: Peel kiwifruit and cut into 1/4-inch thick slices. Cut slices in half to form half circles. Toss kiwifruit rounds with strawberries, melon cubes and tarragon in mixing bowl. Heat olive oil in small saucepan. Stir in shallots; saut? until soft but not brown. Stir in vinegar and pepper; heat until mixture boils. Drizzle hot dressing over fruit, tossing gently to mix well. Set fruit aside to marinate

1-2 hours. Grill or broil chicken breasts until cooked through. Spoon fruit compote and juices over chicken just before serving. Serve with hot cooked rice, if desired. Makes

4 servings.