Cooking Directions

• Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
• Stir the cumin and chili powder in a small bowl. Season the chicken as desired.  Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
• Serve the chicken with the peach salsa mixture.

Ingredients

• 0.666 cup Pace® Picante Sauce
• 2 tablespoons lime juice
• 1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
• 0.333 cup chopped red bell pepper or green bell pepper
• 2 green onion, sliced (about 1/4 cup)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 1.75 pounds skinless, boneless chicken breast halves
• 0.5 cup peach preserves or apricot preserves