Smokey Peach Chipotle Chicken

4-6 Chicken Breasts
3 peaches
1 Tbs Dijon Mustard
1 Tbs Apple Cider Vinegar
2 Garlic Cloves, Peeled
1-2 tsp McCormick Chipotle Chili Pepper Powder

Peel the peaches, halve them, and remove pit. Toss them on the grill for about 5 minutes or so on each side, just long enough to get smokey and a little sweeter by roasting a bit.

Now, drop into the food processor with the Dijon, apple cider vinegar, and 2 cloves of peeled garlic. Process until smooth and give it a taste. Unless the peaches are really ripe and sweet, a spoonful of Splenda will improve it and balance the heat of the Chipotle Chili Pepper too. Add that now, after taste testing for sweetness. Be careful! A teaspoon or two is probably more than enough unless you really like it hot. It's pretty easy to find this type of pepper in most groceries now. A substitute would be canned chipotles in adobo sauce, but just use one chipotle from the can.

Now pour over the chicken breasts in a gallon ziplock bag. There will be enough to marinate up to six pieces of chicken. Leave them overnight or up to 24 hrs. in the fridge. When ready to grill, shake the chicken to get most of the marinade off. It's thick so some will be left and its natural sugars will help the chicken brown nicely.

My usual note for fellow Take Shape for Lifers:
If you're in maintenance phase then cooking some of this marinade with the chicken as a sauce is OK. Otherwise, if you're doing the 5&1 and still losing weight, you can rinse the chicken before grilling, but with the shake off you should be looking at only an extra 4 or 5 grams of carb once cooked.

Jan Burke