|Pecan Crusted Chicken with Fresh Peach Salsa|
Adapted from the South Carolina Peach Commission
4 boneless, skinless chicken breasts
Combine marinade ingredients in a food processor with the blade attachment; process until smooth.
Place chicken in a shallow dish and pour marinade over each piece. Pierce chicken with a fork. Cover with plastic wrap and refrigerate for several hours or overnight.
Prepare salsa by combining all salsa ingredients in a plastic bowl, cover and refrigerate for several hours or overnight.
Preheat oven to 375 degrees. Combine breading ingredients in a small bowl. Lightly spray another shallow baking dish. Press the breading onto both sides of each piece of chicken and place in the sprayed baking dish.
Bake uncovered for 20