Recipe - Grilled Chicken With Peach And Onion Relish

2 cup Fresh peaches; minced
One half cup Diced red bell pepper
1/3 cup Rice vinegar
One fourth cup Minced green onions
2 tablespoon Sugar
2 tablespoon Fresh ginger root; minced
One half teaspoon Ground pepper
One fourth teaspoon Hot sauce
1 tablespoon Chile paste with garlic
4 Boned and skinned chicken
breast halves

Combine the first eight ingredients in a small bowl, and stir the peach
mixture until well blended. Let the peachginger relish stand for 1 hour.

Rub the chile paste over both sides of the chicken breast halves and broil
1015 minutes or until done. Serve the chicken topped with the peachginger
relish.
Per serving: 162 Calories; 2g Fat (9% calories from fat); 21g Protein; 17g
Carbohydrate; 51mg Cholesterol; 115mg Sodium

Recipe by: Cooking Light (August 1997) (modified) Posted to Digest
eatlf.v097.n219 by Joanne McAndrews Eisenman jmca@nwu.edu on Aug 31,
1997