Chicken:
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic minced
1/2 cup fresh basil leaves finely chopped
Salt and pepper to taste
2 lbs boneless skinless chicken breasts, sliced in half horizontally
Peach Salsa:
3-4 medium ripe peaches pitted and diced
2 tablespoons minced red onion
2 tablespoons minced jalapeno pepper
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt and pepper to taste
Fresh minced basil for garnishing
Prep the chicken: In a shallow bowl, whisk oil, lemon juice, garlic, and basil. Season with salt and pepper to taste. Arrange chicken in marinade and coat both sides. Place in refrigerator and marinate 1-2 hours or overnight.
For the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste. Refrigerate.
Remove the chicken from marinade and grill over medium-high heat, flipping once until chicken is cooked through, about 10 minutes.
Serve chicken warm with peach salsa on top and additional minced basil.
