Tomato Pesto Chicken with Peach Salsa

• 14 cup dry sun-dried tomato
• 1 cup basil
• 12 cup olive oil
• 1 clove garlic
• 6 boneless chicken breasts
• 3 peaches, peeled and diced
• 12 cup diced red onion
• 14 cup fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon liquid honey
• 1 teaspoon balsamic vinegar
• 12 can black beans, drained and rinsed

1. In bowl cover tomatoes with boiling water and soak for 10 minutes.
2. Drain and put in food processor.
3. Add basil,garlic, and oil and process until finely mixed.
4. Place in large bowl, add chicken and turn to coat.
5. Cover and refrigerate for 2 hours or overnight.
6. Peach Salsa: Combine ingredients and set aside.
7. Preheat greased grill to medium and cook for about 6 min.
8. per side or until no longer pink Serve with salsa.

tomato, basil, olive oil, clove garlic, chicken breasts, peaches, red onion, fresh cilantro, lime juice, liquid honey, balsamic vinegar, black beans

Taken from www.food.com/recipe/tomato-pesto-chicken-with-peach-salsa-32255 (may not work)