Ingredients
4 chicken breasts, bones and excess fat removed

Marinade:

• 1 nectarine, peeled and chopped
• 1/4 cup pineapple chopped
• 1/4 cup pineapple juice
• Juice of two limes
• 2 T. vegetable oil
• 2 T. soy sauce
• 1 T. onion flakes
• 1 tsp. chili powder

Salsa:

• 2/3 cup fresh pineapple, diced
• 1/2 cup strawberries, diced
• 1/2 cup mango, diced
• 2 T. green onion, finely chopped
• 2 tsp. lemon juice

Preparation
Place marinade ingredients in blender or food processor and purée until smooth. Pour over chicken breasts in a shallow glass pan. Cover tightly and marinade for a minimum of two hours or up to 24 hours. Bake, uncovered, in 350-degree oven, or grill over medium-high heat until juices run clear.

Combine salsa ingredients. To serve, top each chicken breast with one-quarter of salsa mixture.

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