Title: Basil-garlic chicken breasts with peaches
 Categories: Chicken, Grill, Cookbook
      Yield: 4 Servings
 
      1 c  Balsamic vinegar
    1/4 c  Molasses
      2 tb Freshly cracked black pepper
    1/2 c  Basil; roughly chopped
      3 tb Garlic; minced
    1/4 c  Olive oil
      4    Whole boneless chicken
           -breasts**
           Salt and freshly cracked
           -black pepper, to taste
      4    Peaches; halved and pitted
 
  NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken
  breasts with the two halves still attached, substitute 8 halves.
  
  INSTRUCTIONS: In a small saucepan over medium-high heat, bring the
  vinegar to a boil and cook until it is reduced by half, 20 to 25
  minutes. Stir in the molasses and black pepper, remove from the heat
  and set aside.
  
  Meanwhile, in a small bowl, combine the basil, garlic and olive oil,
  and mix well. Rub the chicken breasts with this mixture, sprinkle
  lightly with salt and pepper, and grill over a medium fire, skin side
  down, until the skin is crispy, 8 to 10 minutes. Turn the breasts
  over and grill for another 6 minutes. To check for doneness, nick one
  of the breasts at the fattest point; the meat should be fully opaque
  with no traces of pink.
  
  As the chicken breasts are finishing up, place the peaches on the
  fire, cut side down, and grill until they are nicely browned, about 2
  minutes. Flip them over, brush the cut side with the balsamic glaze,
  and continue to cook for another 2 minutes. Remove the peaches from
  the grill, give them another coat of glaze, and serve whole or sliced
  with the chicken breasts.
  
  PER SERVING: 690 calories, 59 g protein, 22 g carbohydrate, 29 g fat
  (6 g saturated), 166 mg cholesterol, 144 mg sodium, 2 g fiber.
  
  Busted by Brenda Adams ; posted recipelu
  and mc-recipe 10/7/97