Farm406

51 farm406 INSTRUCTIONS: 1. PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Halve the peaches and remove the pits. Lightly brush with oil. Grill peaches until tender and slightly charred, but still firm enough to chop, about 4-5 minutes total, flipping from one side to the other halfway in between. Chop the peaches into small pieces and place in a medium sized bowl. Add in the diced red pepper, diced jalapeno, diced red onion, lime juice, coarsely chopped cilantro, chili powder, and salt and pepper to taste. Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Place in the fridge until ready to eat. Toss again right before adding to plates. 2. GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic, and jalapeno. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe. 3. CHICKEN: Halve the chicken breast(s) horizontally and pound the pieces to even thickness. Salt, and pepper each breast and place in the glaze for at least ½ hour. Grill for 8-10 minutes, flipping once and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. Tent chicken with foil and let rest for 5-10 minutes. 4. SERVE: Brush remaining 1/3 cup of the peach glaze over cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy smoothoney.com 406.463.2227 202 Central Ave Power, Montana Made with Montana's Best Smoot Honey

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