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Peachy Chicken (Or Non-Peachy Chicken)

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Submitted by winona

YIELD

4 servings

PREP

15 min

COOK

90 min

READY

1 hrs

Ingredients

3 3
EACH EACH CHICKEN BREASTS
split
½ 118
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 15
TABLESPOON ML BUTTER
1 15
TABLESPOON ML VEGETABLE OIL
1 ½ 355
CUPS ML ORANGE JUICE
2 3E+1
TABLESPOONS ML VINEGAR
2 3E+1
TABLESPOONS ML BROWN SUGAR
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML NUTMEG
16 462.4
OUNCES ML/G CLING PEACH HALVES
drained, (1 can) *
16 462.4
OUNCES ML/G APRICOTS
halved, (instead of peaches, if desired)

Directions

Shake chicken pieces in bag with flour, salt and pepper; brown in butter and oil.

Place browned chicken in 3 quart casserole dish.

Combine orange juice with vinegar, sugar, basil, and nutmeg, and pour mixture over chicken.

Cover and bake at 375℉ (190℃) for 1 hour and 15 minutes, or until tender.

Baste often. Then place peach or apricot halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.

Serve over white rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 322 25% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 73mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 47g
Vitamin A 34% Vitamin C 65%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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