Serve hot or cold!

• 6 Chicken Breasts, boneless
• 1 14oz (375ml) can Peaches
• 1/4 cup (75ml) Reserved Peach Juice
• grated rind from 1 Orange
• 1/2 cup (125ml) Almonds, slivered
• 1 jar (250ml) Caramelized Onion Chutney

1. Season chicken breasts with salt & pepper. Grill or bake to 180F (82C). Refrigerate until cold. Drain juice from peaches & set aside.
2. In sauce pan combine Rootham Caramelized Onion Chutney, drained peaches, reserved peach juice & grated orange rind.
3. Bring to boil over medium-high heat.
4. Reduce heat to low & simmer about 30 minutes until sauce has reduced & thickened. Refrigerate to cool.
5. Place slivered almonds in hot frypan & lightly brown, stirring often.  Set aside to cool off.
6. Place cooked chicken on bed of field greens or torn romaine. Spoon caramelized onion chutney peach sauce over top. Garnish with toasted almonds.
7. No time to chill the chicken or sauce - serve hot, equally delicious!