Grilled Chicken Breasts with Apple-Pear Salsa

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GRILLED CHICKEN BREASTS WITH APPLE-PEAR SALSA Prep Time: 20 Minutes Refrigerate Time: 4 to 24 Hours Cook Time: 10 to 14 Minutes Makes 4 to 8 servings Ingredients: 8 skinless, boneless chicken breast halves Marinade 2/3 cup olive oil 1/3 cup dry white wine 1/2 cup pear nectar 1/2 cup apple juice 2 Tbsp. fresh cilantro, finely chopped 1 Tbsp. soy sauce salt and pepper to taste Salsa 2 medium Granny Smith apples, quartered, cored and finely diced 2 medium Bosc pears, quartered, cored and finely diced 1 small red onion, peeled and diced 1/4 cup fresh cilantro, finely chopped 2 Tbsp. light brown sugar, packed 2 Tbsp. fresh lime juice 2 Tbsp. apple juice 2 Tbsp. pear nectar Directions: 1. For marinade: In large bowl, combine olive oil, wine, pear nectar, apple juice, soy sauce, cilantro, salt and pepper. Whisk to blend. Reserve 1/2 cup of marinade in small bowl for basting. Cover and refrigerate. Arrange chicken breasts, in a single layer, in shallow baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish with plastic wrap and refrigerate for at least 4 and up to 24 hours. 2. For salsa: In a medium bowl, combine apples, pears, onion, cilantro, brown sugar, lime juice, apple juice, and pear nectar. Mix well. Cover and refrigerate until needed. 3. Preheat grill on medium-high heat. Remove chicken dish from refrigerator and remove chicken breasts to plate; discard marinade. 4. Place chicken breasts on grill and grill until cooked through, 5 - 7 minutes per side. Baste with remaining marinade as needed. Transfer chicken to plates (2 breast halves per plate) and top with salsa. - - IMPORTANT FOOD SAFETY REMINDER - - All cooking temperatures and times indicated above are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill. Please use an appropriate meat thermometer for accuracy.

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