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Devilled Chicken With Piquant Peach Sauce

chicken - breast

4 boneless skinless chicken breasts; each 6 oz
1 can(14 oz) sliced peaches
1/4 cup dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon lemon juice
1/4 teaspoon dried marjoram
pinch cayenne pepper
salt
1/2 cup water
1 tablespoon cornstarch

Place chicken in single layer in lightly oiled roasting pan or baking dish. Drain peaches, reserving 1/4 cup juice; blend reserved juice with mustard. Brush half over chicken; set remaining mustard mixture aside. Broil chicken 4 inches from heat for 10 minutes; turn chicken and brush with remaining mustard mixture. Broil for 10 minutes longer or until juices run clear when chicken is pierced. (If chicken browns too quickly, lower broiling rack.) Meanwhile, in small saucepan, combine ketchup, Worcestershire, honey, lemon juice, marjoram, cayenne, salt to taste and 1/4 cup of the water. Blend together remaining water and cornstarch; stir into ketchup mixture. Bring to boil, stirring constantly; reduce heat and simmer for 2 minutes or until sauce is smooth and thickened. Stir peach slices into sauce and cook for 2 to 3 minutes longer or until fruit is heated through. Transfer chicken to heated serving dish; pour sauce over. Serve with rice and tender-crisp broccoli.

Contributor: Canadian Living - April, 1986

Yield: 4 servings

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