Chicken 'n' peaches piquante
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinned and boned chicken breast halves, about 5 oz. each | |
| Salt and pepper | ||
| 1 | tablespoon | Olive oil |
| ½ | cup | Red bell pepper; coarsley chopped |
| 1 | can | (15 1/2 oz) sliced peaches; drained/liquid reser |
| ½ | cup | Thick and chunky salsa |
| 1 | tablespoon | Frozen orange juice concentrate |
| 2 | tablespoons | Chopped fresh cilantro leaves, or parsley |
Directions
Season chicken with salt and pepper. In large nonstick skillet, over Medium-High heat, heat oil. Add chicken; cook 9-10 minutes, turning once, until no longer pink in the cneter. Remove to platter.
Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until crisp-tender.
Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bilts from bottom of pan. Add peaches and cilantro; cook and stir 3 minutes until hot. Add chicken and any juices that may have accumulated on platter. Spoon sauce and peaches over chicken until glazed and serve. Makes 4 servings.
MC formatting by bobbi744@...
Recipe by Gloria Pleasants of Williamsburg, Va, the grand-prize winner in the Reality Recipes Contest, sponsored by Del Monte. Published from Associated Press in Lansing (MI) State Journal, Sept. 1, '97 Recipe by: Lansing State Journal, Associated Press, Sept. 1'97 Posted to MC-Recipe Digest V1 #770 by Roberta Banghart <bobbi744@...> on Sep 03, 1997