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

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