CHICKEN WITH SANGRIA SALSA

from 24hourfitness.com

Note: The salsa was delicious but too soupy. Next time only puree 1/4 of the fruit? Or maybe don't use as much grape juice. Maybe the grape juice in the salsa can be omitted altogether. The next morning, I blended up the remaining salsa to make a smoothie.

• 1/2 cup white grape juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 4 small (approx. 5 ounces each) boneless, skinless chicken breasts

Sangria Salsa

• 2 cups grapes, halved
• 2 cups coarsely chopped strawberries
• 1 orange, peeled, sectioned and coarsely chopped
• 1/2 cup white grape juice
• 1/3 cup red wine
• 1 jalapeno chili, seeded and finely chopped (more or less as desired)

Combine 1/2-cup grape juice, mustard and pepper in a shallow dish. Add chicken, turn to coat and cover and refrigerate at least 2 hours, turning chicken occasionally.

Sangria Salsa
Combine grapes, strawberries and orange pieces. Place 1/2 of fruit mixture in a blender; add 1/2 cup grape juice and blend on high until smooth. Toss blended mixture with remaining fruit, jalapeno and wine. Cover and refrigerate at least 2 hours to blend flavors.

Heat coals or gas grill. Place chicken on grill rack and reserve marinade for basting. Basting occasionally, grill chicken over medium heat for 5-6 minutes per side or until no longer pink in the center. Discard any remaining marinade. Serve with Sangria Salsa.

Makes 4 Servings
Serving Size: 1 chicken breast and 6 ounces salsa