1/2 cup chopped cucumber
1/3 cup peach preserves
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes
1/4 teaspoon salt
2 tablespoons chopped red onion
1 peach or nectarine, peeled, chopped (3/4 cup)
4 boneless skinless chicken breasts (about 1 1/4 lb)
Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.
Recipe shared from: http://www.bettycrocker.com/recipes/grilled-chicken-breasts-with-cucumber-peach-salsa/7a02d3c6-203c-4e62-b764-d7102e4708b2