Instructions: Prep time: 30 minutes

Cooking Time: 20 minutes

Preheat oven to 350 degrees. In small saucepan, combine bulgur, 1/3 cup chopped onion, dates and 1 1/4 cups broth. Bring to boil. Cover and cook for 20 minutes. Drain peaches reserving 3 Tbsp juice. Dice 1 cup peaches, reserve remaining peaches for later use. Remove bulgur mixture from heat and stir in diced peaches. Transfer mixture to a shallow 2 qt baking dish. In small saucepan, combine preserves, tomato paste, vinegar, lemon juice, peach juice, 2 cloves chopped garlic, pepper and mustard and cook over medium heat about 10 minutes to blend flavors. Cut filets in 2" cubes. HEat 1/4 cup broth in medium-large skillet over medium-high heat. Stir fry chicken, 2 cloves chopped garlic and onion about 10 minutes, until chicken is no longer pink inside. Place chicken pieces on bulgur and spoon preserves mixture over all. Bake at 350 degrees for 15 minutes.

Arrange remaining peach slices around chicken. Bake uncovered 5 minutes to heat peaches.

Yield: 6 servings.

Each serving (1/6 th of
the recipe) contains the following: 317 calories, 3.3 gm fat,9% of

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