1 c. sugar
2 tbsp. cornstarch
1 c. water
2 tbsp. peach gelatin powder
1 medium fresh peach, peeled and finely chopped
4 boneless skinless chicken breast halves

In saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin and peach; mix well. Set aside 1 cup for serving. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6 to 8 minutes or until meat juices run clear, basting and turning several times. Serve with reserved peach sauce.

Yield: 4 servings.