⅓ cup peach preserves
1 tsp minced fresh garlic
2 tbsp white wine vinegar
1 tbsp spicy mustard
1 lb boneless, skinless chicken breasts
Mix the first four ingredients together in a small saucepan.
Cook and stir over medium heat until preserves melt.
Remove from heat.
Meanwhile, trim any fat from chicken breasts.
Pat chicken breasts with a paper towel.
Sprinkle both sides of chicken with salt and pepper.
Brush chicken with peach glaze.
In a preheated broiler or on a grill, place chicken 4 inches from the heat source.
Cook 6 to 8 minutes per side.
Spoon pan drippings across chicken breasts.