| | Directions | Clean and pare chicken breast into 1/3 divisions by slicing into flesh creating a three-sided flat piece of meat with the skin to one side.
Spray the inside with oil and then sprinkle with salt, pepper, and chili powder. Fill the central portion of the chicken with the cubed peaches, sprinkle with orange/lemon zest. Fold the two sides over the fruit and skewer down the long side. Spray the skin side with oil and place on the grill. Cook for 3 to 4 minutes until a golden brown. Spray fold side with oil and turn. Brush skin surface with honey and allow to cook for 3 to 4 minutes. Place on upper rack. Squeeze additional lime juice lightly on the meat and brush with honey until fully cooked. Total cooking time varies dependent upon the thickness of the meat, the heat of the grill, etc.-usually between 10 to 15 min.
Serving suggestions: Serve with grilled veggies including Ichiban Eggplant, sweet yellow and red peppers, onions, Portobello mushrooms, or tomatoes with cheese. A baby greens salad goes well with it, also. |
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| Ingredients | | - |  | 6 scoops boneless chicken breast with skin on |
| - | | 1 pound cubed fresh peaches |
| - | | 1/8 cup orange or lemon zest |
| - | | 1/2 cup orange blossom honey |
| - | | 1 pinch salt and pepper to taste |
| - | | 1 pinch chili powder |
| - | | 1 each lime, halved and seeded |
| - | | 1 can spray olive oil |
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