Pecan Smoked Chicken Breast W/ Jalapeno Monterey Jack Cheese Spoon Bread, Peach & Strawberry Tequila Salsa & Balsamic Lime Reduction, (entire title).

For The Chicken: Rinse the chicken and pat dry. Combine the vegetable oil, garlic and salt in a shallow bowl; mix well. Add the chicken. Marinate, covered, in the refrigerator overnight.

Cold smoke the chicken. (See instructions on Smoking.) Grill the chicken over medium-hot coals until cooked through, turning occasionally.

For The Salsa: Mix the peaches, strawberries, red onion, chili powder, cilantro, tequila, lime juice and orange juice in a medium bowl.

Chill, covered, in the refrigerator.

For The Balsamic Reduction: Simmer the vinegar in a nonreactive saucepan until reduced by two-thirds. Remove from heat.

Stir in the lime juice. Let stand until cool. Pour into a squeeze bottle.

For The Spoon Bread: Combine the garlic, onion, milk and chicken stock in a medium saucepan. Bring to a boil. Stir in the cornmeal.

Cook over medium heat for 15 to 20 minutes or until thickened, stirring frequently. Remove from heat. Add the cheese, chiles, syrup, salt and egg yolks, mixing well.

Beat the egg whites in a mixer bowl until stiff peaks form. Fold into the batter. Pour into a 9x12-inch greased baking pan.

Bake at 180ºC or 1 hour and 20 minutes.

To Assemble: Place a chicken breast and a serving of spoon bread on each individual serving plate. Spoon the salsa on top of the chicken.

Garnish by squeezing designs of balsamic lime reduction over the entire plate.