BASIL CHICKEN WITH PEACH AND APPLE SALSA

Serves: 4

3 tbsp (45 mL) oil ■

2 tbsp (30 mL) dry white wine ■ 2 tbsp (30 mL) lime juice ■ 1 tbsp (15 mL) Worcestershire ■ sauce

1 1/2 tsp (7.5 mL) basil, ■ crumbled

4 boneless skinless chicken ■ breasts

Peach and Apple Salsa

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1. Combine oil, wine, lime juice, Worcestershire sauce and basil in a zip-lock bag. Add chicken and squeeze bag to coat chicken; seal bag and place on a plate. Refrigerate, turning bag occasionally, for 4 hours or overnight. 2. Remove chicken from marinade; discard marinade. Grill chicken over medium heat on natural gas barbecue 12-15 minutes, or until cooked through. Serve with Peach and Apple Salsa.

PEACH AND APPLE SALSA

Makes about: 1 1/2 cups (375 mL)

1 small apple, peeled, diced

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2 peaches or nectarines, peeled ■ and diced

2 tbsp (30 mL) chopped cilantro ■ 1 tbsp (15 mL) honey ■

1/4 tsp (1 mL) allspice ■

1/4 tsp (1 mL) cinnamon

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1. Combine all ingredients. Cover and refrigerate for up to 4 hours.