Crusty Chicken

1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger root, grated
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
3 1/2 pounds skinless chicken thighs
1 cup lightly crushed corn flakes
4 California peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tablespoons cider vinegar
1 teaspoon fresh ginger root, grated

In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place
chicken in zip-top plastic bag.

Pour marinade over chicken; close bag securely, turning to coat well.
Refrigerate 2 hours.

Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on
if necessary to make a solid coating.

Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with
foil.

Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked
through. Uncover last 10 minutes.

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger
root (last 5 ingredients) in medium bowl.

Refrigerate until ready to use. Makes 2 1/2 cups.

Serve chicken hot or cold with tangy peach salsa.

Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1 teaspoon
fresh.

Chicken can be baked in a conventional oven. Prepare as above and baked in a 350
degree F. oven 30 to 40 minutes.

Source: The California Tree Fruit Agreement