Grilled chicken with peaches
Unsweetened orange juice
1 medium clove(s), minced
⅛ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
2 medium, sliced
4 oz, four 1 oz pitas
- In a shallow bowl, mix the orange juice, preserves, oil, garlic, salt and pepper; set aside 1/4 cup of the marinade for basting. Add the chicken and peaches; refrigerate, covered at least 1 hour.
- Preheat the broiler; spray rack with nonstick cooking spray. Transfer the chicken and peaches to the rack. Broil 6 inches from heat until cooked through and peaches begin to brown, basting with reserved marinade, 7-8 minutes on each side. Cool slightly; cut chicken into slices. Spoon chicken and peaches down the center of each pita; fold into bi-fold rolls.