This spicy peach glaze is REALLY good. Thank you Bobby Flay! It has just the right combo of sweetness and spice. Make sure to save some of the sauce for dipping. I served the chicken with rice and greenbeans sauteed with minced garlic. I think the best way to cook the chicken is to grill it, but for all of us apartment dwellers, baking worked just fine. I actually made this dish with the leftover peach preserves from the Brie dish I had made days earlier. Now that's being resourceful :). Enjoy! (And don't laugh at my attempt at plating...)
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Grill or Bake
TIME: 30-45 min depending on method
INGREDIENTS:
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
4 chicken breasts
DIRECTIONS:
Combine all ingredients except chicken in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.
Grilling:
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
Baking:
Drizzle a pan with canola oil (or substitute olive oil but be warned it burns more quickly!) and heat to medium-high heat. Sear chicken on both sides. Cover chicken with the spicy peach glaze and bake, covered, in the oven at 350 for 30 minutes or until the chicken juices run clear. Remove lid and bake for 5 more minutes uncovered.
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