INGREDIENTS
- 1 cup prepared Italian Dressing Mix
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup balsamic vinegar
- 1/4 cup molasses
- 4 ripe peaches, halved, pitted
DIRECTIONS
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Pour dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
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Preheat greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180°F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
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Place chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.
VARIATION
Prepare as directed, using 4 boneless pork chops, 1/2 inch thick (about 1 lb.). Grill 6 to 7 min. on each side or until chops are cooked through (170°F).