Chicken with Sweet and Spicy Salsa


4 Chicken breasts

¼ c Flying Olive's Chipotle EVOO or EVOO or choice, divided

2 large peaches pitted and roughly chopped

6 green onions, whites only, chopped

1 tsp fresh thyme leaves

½ tsp dry mustard

2 tsps honey

Salt & black pepper

2 Tbsp Flying Olive's Peach Balsamic Vinegar

Smoked or regular paprika


Heat grill to medium. Rinse and pat dry chicken breasts. Brush with 2 Tbsps Flying Olive's Chipotle EVOO. Sprinkle with salt and pepper.  Grill for about 5-10 minutes until about halfway cooked. Remove from grill and place in greased baking

Turn oven to 350 degrees. Put 2 Tbsp of Flying Olive's Chipotle EVOO, peaches, onions, thyme, mustard, honey, salt and pepper in a blender and pulse until chopped well but not liquefied. Spoon onto the top of each chicken breast. Sprinkle with paprika. Cook for about 20-30 minutes, testing to be sure chicken is cooked thoroughly.

Submitted by Barb L.