Side Pannel
Chicken 'n' Peaches Piquante
Chicken 'n' Peaches Piquante
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Citrus
Ingredients List
- 4 Skinned and boned chicken
- -breast halves, about 5 oz.
- -each
- Salt and pepper
- 1 tb Olive oil
- 1/2 c Red bell pepper; coarsley
- -chopped
- 1 cn (15 1/2 oz) sliced peaches;
- -drained/liquid reser
- 1/2 c Thick and chunky salsa
- 1 tb Frozen orange juice
- -concentrate
- 2 tb 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.
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.
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