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Grilled Chicken with Bourbon Peach Butter
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Source: Cooking Light Magazine
| 1 1/2 pounds | coarsely chopped peeled peaches, (about 5 medium) |
| 1/4 c. | fresh lemon juice |
| 3 T | water |
| 1/2 c. | bourbon |
| 1/3 c. | packed dark brown sugar |
| 3/4 t | salt, divided |
| 1/2 t | freshly ground black pepper |
| 6 - 6 ounce | skinless, boneless chicken breast halves |
| cooking spray |
Preheat oven to 250 degrees
Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Combine peach mixture, bourbon, brown sugar, and 1/4 t salt in a food processor or blender, and process for 1 minute or until smooth. Transfer peach mixtrue to a 13 X 9 inch glass or ceramic baking dish. Bake at 250 degrees for 2 hours and 15 minutes or until thickened
Preheat grill to medium-high heat.
Sprinkle remaining 1/2 t salt and pepper evenly over chicken. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.
6 servings (1 breast & 1/4 c. sauce)
Calories: 304; Fats 2.5g; protein 40.4; Carb 23.8g; fiber 1.7g
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