4-6 Boneless Skinless Chicken Breasts
1 jar peach jam
1 large jalapeno pepper (more to taste)
1 shot tequila

Heat barbecue. Slice jalapeno into 1 inch long narrow strips, removing all seeds, but keeping some the the "vein" on. Combine Jam, tequila and peppers in a saucepan and bring to a boil over medium heat. Mash up pieces of peach while heating. Let Cool.

Grill chicken on barbecue or sauté in a wide skillet, basting with peach jam mixture. Turn occasionally, cooking through, about 10-12 minutes.