Serves: 2 Prep & Cook Time: Appx. 40 min
2 ea, 7 oz, Chicken Breasts, boneless & skinless, butterflied style
¾ tsp, B & M Southwestern Sea Salt, finely ground
3 Tbls B & C Pepper & Garlic Grapeseed Oil
1 jar, B & C Ginger Peach Jam
½ cup Cilantro, shredded
1 small Red Onion, finely sliced
1 ea, Sweet Red Pepper, sliced
1 ea, Green Pepper, sliced
1 ea, Yellow Pepper, sliced
2 Tbls, Lime juice
1 cup, Habanera Cheddar or Monterey Jack Cheese
3 ea, Scallions, finely sliced

Sprinkle breasts liberally with B & M Southwestern Sea Salt, press into breasts, sauté' in grapeseed oil, until golden brown on each side, place on broiling pan. Using sauté pan, sauté onions, peppers for a minute, until ½ cooked only, add B & C Ginger Peach Jam, heat well. Add cilantro, lime juice continue to cook for a minute. Spoon over breasts, sprinkle cheese on top, bake in 350 oven for 10 minutes. Garnish with scallions. Serve.

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