Grilled Chicken with Peach Sauce
- 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)
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