Peachy Chicken Picante
A fruity tomato salsa makes an easy, exciting glaze over chicken cooked with canned peaches.
Prep time: 5 minutes
Cook time: 15 minutes
Total Fat: 4.96 g
Total Carbohydrate: 20.74 g
Protein: 27.93 g
1 (15 ounce) can sliced peaches
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup red bell pepper, diced
1/2 cup chunky salsa
1 tablespoon frozen orange juice concentrate, thawed
salt and pepper to taste
Drain peaches, reserving liquid, and set aside.
Season chicken with salt and pepper to taste. In a large skillet heat oil over medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet.
Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve