4boneless, skinless chicken breast halvesabout 6 ounces each
1cupmango or peach salsa
1teaspoonhot pepper sauce
Spray grill rack with cooking spray and preheat grill or broiler. Spray chicken breasts with oil, and season with lemon pepper.
Grill chicken 2–3 inches from a high flame, about 4 minutes per side.
Meanwhile, combine salsa, vanilla extract, and hot pepper sauce. Spoon half of salsa mixture on top of chicken and grill 2 minutes more, or until chicken is no longer pink in the center. Serve with remaining salsa mixture.
Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).