To keep our kitchen cool in summer, we grill chicken outdoors and then top it with a minty peach salsa that can easily be made ahead of time.
—JANIE COLLE HUTCHINSON, KS
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 1/2 cups chopped peeled fresh peaches (about 2 medium)
3/4 cup chopped cucumber
4 tablespoons peach preserves, divided
3 tablespoons finely chopped red onion
1 teaspoon minced fresh mint
3/4 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
1. In a bowl, combine the peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt.
2. Sprinkle chicken with pepper and remaining salt. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with the salsa.
Per 1 chicken breast half with 1/2 cup salsa: 261 cal., 4g fat (1g sat. fat), 94mg chol., 525mg sod., 20g carb. (17g sugars, 1g fiber), 35g pro.
Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fruit.