Two recipes using chicken come from Rachael Ray and Bobby Flay. These recipes have high ratings at the Food Network website, and both are easy to do. The Rachael Ray version is a Dijon tarragon chicken, and Bobby Flay's recipe is for chicken breasts with spicy peach glaze.
To make Rachael Ray's Dijon tarragon chicken, bring two cans of chicken broth to a boil, and add four chicken breasts. Cook for about 12 minutes, remove the chicken, and save the broth in a large cup or bowl. Put a pan on heat, and melt 2 tablespoons of butter. When it melts, add 2 tablespoons of flour, whisk and cook for two minutes. Pour the broth into the pan and mix it with the flour, and then stir in 1 tablespoon of Dijon mustard, 2 tablespoons of fresh tarragon, salt and pepper. Put the chicken back into the pan and coat with the sauce. Simmer for about three minutes and serve with rice or vegetables.
For Bobby Flay's chicken, combine 2 cups of peach preserves, 3 tablespoons of olive oil, 2 tablespoons of soy sauce and 1 tablespoon each of Dijon mustard and finely chopped garlic. Also add a small finely chopped jalepeño, salt and pepper.
Prepare the chicken by brushing it with olive oil and seasoning it with salt and pepper. Cook on the grill for about six minutes before turning and cooking for six additional minutes. Brush each side with the peach glaze, and cook for an additional five minutes. As a side, grill a half a peach and brush with any remaining glaze before serving.