Chicken 'N' Peaches Piquante
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
5 ounces each |
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
sweet red bell peppers
coarsley chopped |
|
| 448 | ml/g |
peaches, canned
sliced, drained, liquid reserved |
|
| 118 | ml |
salsa
thick and chunky |
|
| 15 | ml |
orange juice, concentrated
|
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
Directions
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.
