1/4 c orange marmalade
1/4 c orange juice
2 T low sodium soy sauce
1 t fresh ginger root, grated
1 1/2 t Dijon mustard
1 garlic clove, minced
3 1/2 lbs chicken breasts
1 c lightly crushed corn flakes
Peach Salsa Ingredients
4 California peaches, chopped
1/2 c orange marmalade
1/2 c green onions, thinly sliced
2 T cider vinegar
1 t fresh ginger root, grated
In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag.
Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.
Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating.
Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil.
Cook on covered grill over medium, direct heat 15 to 25 minutes or until cooked through. Uncover last 10 minutes.
Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl.
Refrigerate until ready to use. Makes 2 1/2 cups.
Serve chicken hot or cold with tangy peach salsa.
Preparation time: 2 hours
Cooking time: 30 minutes
