2 to 3 (2 cups) fresh peaches, peeled, chopped*
1/4 cup finely chopped red onion
1 tablespoon balsamic vinegar
1 tablespoon honey
3/4 cup tightly packed fresh parsley sprigs
1/4 cup fresh sage leaves
1/4 cup fresh rosemary leaves
1 tablespoon finely chopped fresh garlic
1 teaspoon salt
6 (4- to 5-ounce) boneless skinless chicken breast halves
Combine all relish ingredients in a medium bowl. Cover; refrigerate at least 1 hour.
Meanwhile, combine all herb butter ingredients except butter in food processor bowl fitted with metal blade or blender container; process until well chopped. Add butter; process until smooth. Set aside.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Microwave herb butter until softened. Place chicken onto grill over drip pan; brush generously with herb butter. Grill, turning occasionally and brushing with herb butter, 20-22 minutes or until internal temperature of chicken reaches at least 165°F. and until juices run clear when pierced with a fork.
Serve grilled chicken with relish.
*Substitute 2 cups peeled, chopped fresh nectarine or mango.
Regulate the heat when grilling indirectly by keeping the grill covered as much as possible.