Ingredients

1 recipe for Perfect Corncakes
2 jalapeño peppers
1 small onion, cut into wedges
1 garlic clove
1/2 cup apricot jam
1/2 cup tomato sauce
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
6 single, boneless, skinless chicken breasts

Directions

1. Combine peppers, onion and garlic in a bowl of food processor and chop fine. Add jam, tomato sauce, vinegar, Worcestershire and mustard and blend until smooth.
2. Pour sauce over chicken breast. Cover and marinate 3 to 4 hours in refrigerator.
3. Preheat barbecue to medium-high. Brush grill with oil. Place chicken on grill and cook 5 minutes per side or until cooked through. Or bake in a preheated 400°F oven for 30 minutes. Serve with corncakes.

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