Chicken with peach salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Vegetable cooking spray | |
| ½ | cup | Chopped onion |
| 1 | can | (14.5-oz.) Whole tomatoes; drained, chopped |
| ⅔ | cup | Diced peaches |
| ½ | cup | Peach preserves |
| 1 | each | Cinnamon stick |
| 1 | tablespoon | Chopped fresh cilantro or 1 teaspoon dried cilantro |
| 1 | teaspoon | Chopped fresh ginger root or 1/4 teaspoon ginger |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | eaches | Whole chicken breasts; skinned, boned, halved |
| 3 | cups | Cooked rice |
Directions
Spray medium non-stick saucepan with cooking spray. Heat over medium heat until hot. Add onion; cook and stir for 3 minutes. Add next 8 ingredients. Bring to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally. Keep salsa warm.
When ready to serve, remove and discard cinnamon stick. Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork-tender and juices run clear, turning once halfway through broiling.
Serve chicken breasts over rice; spoon salsa over chicken. Makes 6 servings.
From: Carol Mcgarvey, distributed by Gannett New Service, 9/13/95.
Meal-Mastered by iRis gRayson.
Submitted By IRIS GRAYSON On 09-24-95