4 Skinned and boned chicken breast halves, about 5 oz. each
Salt and pepper
1 tbsp Olive oil
1/2 cup Red bell pepper, coarsley chopped
1 can (15 1/2 oz) sliced peaches, drained/liquid reser
1/2 cup Thick and chunky salsa
1 tbsp Frozen orange juice concentrate
2 tbsp Chopped fresh cilantro leaves, or parsley
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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@sojourn.com
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@sojourn.com> on Sep 03, 1997
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