Curried Chicken Breasts with Peach Salsa

Balance of Sweet & Spice

3   Ripe Peaches (or, 1 Canned), chopped.
2   Limes
0.25 cup 60 ml   Pineapple Juice
1 tbsp 15 ml   Grated Ginger
2 tbsp 30 ml   Chopped Cilantro
1   Red Onion, chopped.
6   Chicken Breasts
2 tbsp 30 ml   Vegetable Oil
2 tbsp 30 ml   Curry Powder
1 tbsp 15 ml   Cumin
  Salt and Pepper
1. Slice peaches, and onion into small diced pieces. Grate ginger and tear or chop the cilantro. Combine peaches, onion, cilantro, ginger, pineapple juice and the juice and zest from the two limes together in a bowl. Let sit to merry for a little while.

2. Mix the curry powder, cumin and salt and pepper together in a small bowl. Then brush the chicken breasts with vegetable oil, and dip in the spices.

3. Place the spice dipped chicken pieces in a large casserole dish, and bake in a 425 F oven for 20 minutes. Turning once mid-cook.

4. Serve with rice and the peach salsa. Amazing and tangy for a refreshing summer dinner.