Mr. Food: Jalapeno Peach Chicken

January 10, 2010

6 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup peach preserves
1 large jalapeño pepper, seeded and minced (see Note)
2 tablespoons balsamic vinegar

1. Preheat oven to 350 degrees F. Coat a 9" x13" baking dish with nonstick cooking spray.
2. Sprinkle chicken with salt and pepper. In a small bowl, whisk together the peach preserves, jalapeño pepper, and vinegar. Spoon mixture over chicken.
3. Bake 50 minutes, or until no pink remains in chicken and juices run clear.

NOTE: The juices and seeds of fresh jalapeno peppers can burn your eyes and hands, so be sure to wear some type of protective gloves when handling them, and keep them away from your eyes.