Orange Chicken with Mango Peach Salsa

Combine chicken breasts, 1/2 cup orange juice, olive oil, rosemary and bay leaf in resealable plastic bag.  Toss gently to coat.  Refrigerate 1 hour or up to 8 hours to marinade.  

Meanwhile, in a small bowl, combine peaches, mango, red pepper, green onion, remaining 2 tbsp orange juice and cilantro.  Cover and chill until serving time or up to 24 hours. 

Preheat grill. Remove chicken breasts from marinade.  Discard marinade. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees.