• 1 peach, skin and pit removed
• 1 tsp (5 mL) fresh ginger, grated
• 1 clove garlic, chopped
• 2 tsp (10 mL) maple syrup
• 2 chicken breasts, skin and bones removed
• 2 tsp (10 mL) plain or vanilla yogurt
• salt and pepper to taste
• 4 slices Country Harvest Flax bread
• grated carrots
• fresh coriander leaves

Directions

1. In a bowl, mash peach into a purée. Add ginger, garlic and maple syrup. Marinate chicken in this mixture for 30 minutes.
2. Remove chicken from marinade, drain well and place on a baking sheet. Season to taste with salt and pepper.
3. Cover with aluminum foil. Cook in oven at 350°F (180°C) for 15 to 18 minutes.
4. Cover with aluminum and let cool. Slice. Pour remaining marinade in a small saucepan, bring to a boil, then simmer gently until liquid is almost all evaporated.
5. Let cool, then add yogurt. Spread bread slices with this mixture, then top with sliced chicken, grated carrots and coriander leaves.

Preparation: 15 minutes
Cooking: 15 to 18 minutes
Serves: 2

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