GRILLED CHICKEN BREASTS WITH ZESTY PEACH OR APRICOT GLAZE
4 to 6 servings
Prepare glaze. In a small bowl, combine the preserves, green onions, horseradish, and Worcestershire sauce and/or soy sauce, if desired, blending well. Set aside while grilling chicken.
Arrange chicken pieces on a grill rack, about 8 to 10 inches above slow to moderate coals (ash gray and glowing) in a charcoal grill, or at highest level of a gas grill set at medium grilling setting. Grill about 5 to 7 minutes; turn (over) chicken pieces, and continue grilling about 7 minutes or until chicken is almost fork tender. Season chicken with salt and pepper to taste after chicken has browned. Liberally brush chicken pieces with glaze and continue grilling 2 to 3 minutes. Turn (over) chicken pieces and brush the other side of each chicken piece with glaze; continue grilling for 2 to 3 minutes or until chicken is fork tender.
Time of grilling will depend upon thickness of chicken breasts or breast pieces. Or, chicken may be broiled on a metal rack in a broiler pan about 6 to 8 inches from heat source as previously directed for grilling chicken. Or, may sauté chicken in a large heavy skillet coated with cooking oil or non-caloric vegetable cooking spray over moderate heat until browned and fork tender, about 4 to 5 minutes per side, depending upon the thickness of the chicken pieces. Brush chicken pieces with glaze after chicken has browned.
To serve, arrange a chicken breast or breast pieces on each dinner plate and garnish as desired.
Variation: Omit chicken and use 4 to 6 boneless or bone-in pork chops, each cut ¼ to ½-inch thick. Grill, broil, or pan-fry pork chops as previously directed for chicken; total cooking time will be about 8 to 10 minutes depending upon thickness of chops.