Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
15 ml vegetable oil
1 onion, finely chopped
375 ml peach jam
125 ml French’s® Classic Yellow® Mustard [or Sweet or Spicy Mustard]
10 ml grated fresh peeled gingerroot
6 boneless, skinless chicken breast halves
- SAUTE onion in oil in small saucepan. Stir in preserves, mustard and ginger. Simmer 5 min. Reserve 180 ml for dipping.
- GRILL chicken over medium direct heat 10 min. until no longer pink in centre, turning and basting often with remaining sauce.
- SERVE chicken with reserved sauce for dipping.
Alternate skillet method: Brown chicken in skillet. Pour peach mixture over chicken and simmer until no longer pink near bone.