Ingredients

• 1-2/3 cup Tree Top Yellow Cling Peach Puree, SS (304926)
• 1 cup sugar
• 2 tbs. cornstarch
• 12 cups water
• 2 tbs. peach gelatin
• 4 boneless skinless chicken breast halves (4 oz. each)

Directions

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