1/2 cup white grape juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper
6 chicken breasts with bones

Sangria Salsa
1 cup grape halves
1 cup coarsely chopped strawberries
1 small orange, peeled, sectioned and coarsely chopped
1/3 cup white grape juice
1/4 cup red wine
2 jalapeno chilies, seeded and finely chopped
Dash crushed red pepper

Sangria Salsa
Combine grapes, strawberries and orange pieces. Place 1/2 cup of fruit mixture in blender; add grape juice and blend on high about 15 seconds or until smooth. Toss blended mixture, remaining fruit, chilies, wine and red pepper. Cover and refrigerate at least 2 hours to blend flavors.

Mix remaining 1/2-cup grape juice, mustard and pepper in a rectangular microwavable dish. Add chicken, turn to coat and cover and refrigerate at least 2 hours, turning chicken occasionally. Arrange chicken in dish; cover with plastic wrap, leaving one corner open to vent. Microwave chicken in marinade on high 10-12 minutes, turning chicken over after 5 minutes. Chicken is partially cooked when edges begin to turn white.

Heat coals or gas grill. Place chicken on grill rack and reserve marinade for basting. Grill chicken over medium heat for 15-20 minutes, turning and basting occasionally. Discard any remaining marinade. Serve with Sangria Salsa.

Makes 6 Servings
Serving Size: 1 chicken breast and 4 ounces salsa

* Sangria is a popular drink in Latin countries made with red wine and fruit juices.