The recipe calls for the following ingredients:
POUR dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
PREHEAT greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180°F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
PLACE chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.
This is perfectly acceptable and probably very delicious, but I had to make a few changes:
First of all, to the ingredients, I made these changes:
POUR dressing over chicken; cover. Refrigerate 1 hour to marinate. Mix vinegar and molasses until well blended; add drained canned peaches. Set aside. Drain chicken; discard marinade.
ADD chicken to a heated frying pan. Cook over medium heat until mostly cooked through. Add peaches and sauce mixture. Cook until completely done.
SERVE chicken and peaches over white rice. Drizzle with sauce.
This was a huge hit with my family. I will definitely be making this again. And it was only something like 260 calories per serving for the chicken. I served with white rice and broccoli.