Chicken 'n' peaches piquante

4 Servings

Ingredients

Quantity Ingredient
4 Skinned and boned chicken breast halves, about 5 oz. each
Salt and pepper
1 tablespoon Olive oil
½ cup Red bell pepper; coarsley chopped
1 can (15 1/2 oz) sliced peaches; drained/liquid reser
½ cup Thick and chunky salsa
1 tablespoon Frozen orange juice concentrate
2 tablespoons 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.

MC formatting by bobbi744@...

Recipe by Gloria Pleasants of Williamsburg, Va, the grand-prize winner in the Reality Recipes Contest, sponsored by Del Monte. Published from Associated Press in Lansing (MI) State Journal, Sept. 1, '97 Recipe by: Lansing State Journal, Associated Press, Sept. 1'97 Posted to MC-Recipe Digest V1 #770 by Roberta Banghart <bobbi744@...> on Sep 03, 1997

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