Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.
Recipe courtesy of Bobby Flay