2 tbs. cornstarch
2 tbs. peach gelatin
4 boneless skinless chicken breast halves (4 oz. each)
In a small saucepan, combine sugar,
cornstarch and water, stirring until smooth. Bring to a boil over
medium heat; cook and stir for 2 minutes. Remove from the heat. Stir
in the gelatin and peach puree; stir until the gelatin is dissolved.
Set aside 1 cup for serving.
Grill chicken, uncovered, over medium heat for 3 minutes on each
side. Baste with 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