Recipe(tried): Grilled Chicken with Peach and Apple Salsa (using chicken breasts, white wine and lime juice)

GRILLED CHICKEN WITH PEACH AND APPLE SALSA

3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon white wine Worcestershire sauce
1 1/2 teaspoons dried basil
4 boneless chicken breast halves
Peach and Apple Salsa (recipe follows)

Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.)

Prepare barbecue (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side.

Transfer chicken to plates. Serve with Peach and Apple Salsa.

PEACH AND APPLE SALSA

2 large ripe but firm peaches
1 small Granny Smith apple, peeled, cored, chopped
1/2 cup chopped fresh cilantro
3 1/2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)

Makes 4 servings
Source: Shelley S. Stewart, Washington, D.C. in Bon Appetit magazine, June 1993