Chicken may be grilled in an Electric grill (Foreman), grill pan, bbq or broiler. Allow time for the appliance to pre-heat. The pilaf mix combined brown basmati, wild rice, a mild blend of Indian savory spices, dried vegetable flakes, mushroom broth and 1/8-teaspoon peanut oil for an aromatic. 1. Prepare relish (30-35 mins). Heat oil in nonstick skillet over medium-low heat. Add onions. Season with garlic salt and pepper. Cook gently, stirring occasionally, until softened and starting to brown, about 10 minutes. Add the sugar, stirring until it dissolves. Add the chopped nectarine and cook another 4 minutes, until mixture is golden brown. Add the garam masala or similar blend and stir to warm. Add wine and vinegar; bring to a simmer and stir until thickened, about 5-10 minutes. Stir in coarse pepper. Add the nectarine slices. Stir well to coat. Reduce heat to lowest. Keep warm, stirring occasionally. 2. Prepare grill or broiler. 3. Prepare chicken: Place chicken breasts between 2 layers of plastic wrap and flatten gently to level the thickness so that the chicken will cook evenly. OPTION: Lemon juice may be squeezed onto the chicken before or after cooking. Season with salt and pepper. Grill chicken breasts until no longer pink inside. (Foreman: from 4 to 6 minutes; other grills 4 to 5 minutes per side or up to 10 minutes total. 4. Serve garnished with nectarine relish; rice and broccoli on the side. Tested! MC and editing from Pat Hanneman 1/99 Recipe adapted from another. CHICKEN WITH RELISH: each 243 cals, 4g fat, (16% cff); CHICKEN WITH COMPLETE MENU: each 488 cals, 7g fat (12% cff). ALTERNATIVE: While chicken is grilling, toast Kaiser rolls. Place lettuce leaves on bottom halves of rolls, top with chicken and nectarine relish. Serve. YIELD: Each approximately 439 calories, 6g fat (12%), 72mg cholesterol. -- from Laurie Meyer (1/99) Touch Home on WTMJ4 News, Milwaukee, Wisconsin. Recipe by: Pat Hanneman, Riverside, California Posted to EAT-LF Digest by Pat Hanneman on Jan 12, 1999,