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Chicken 'N' Peaches Piquante















Trans-fat Free, Good source of fiber


4 each chicken breast halves, boneless, skinless
5 ounces each
1 x salt and black pepper
1 tablespoon olive oil
½ cup sweet red bell peppers
coarsley chopped
15 ½ ounces peaches, canned
sliced, drained, liquid reserved
½ cup salsa
thick and chunky
1 tablespoon orange juice, concentrated
2 tablespoons cilantro
chopped fresh


Season chicken with salt and pepper.

In large nonstick skillet, over Medium-High heat, heat oil.

Add chicken; cook 9 to 10 minutes, turning once, until no longer pink in the center.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 26422% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 168mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 56g
Vitamin A 29% Vitamin C 55%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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