INGREDIENTS
4
Chicken breasts, boneless skinless
1
splash Franks red hot sauce
1/2 cup
Basil, fresh leaves
1
Garlic clove
4
Peaches
2 tbsp
Course grain dijon mustard
3 tbsp
Lemon juice
1/2 cup
Peach preserves no sugar added
1/4 tsp
Pepper
1/2 tsp
Sriracha salt
1/4 cup
Apple cider vinegar
1/2 cup
Olive oil