Chicken and Peaches Piquant

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“My family loves this, with the exception of our son, who thinks we are weird to pair meat with fruit. Pay no attention to that kid, sweet and savory is great! I serve this over rice.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 -5 boneless skinless chicken breasts, cut in half and pounded to an even thickness
  • salt and pepper, to taste
  • 1 tablespoon olive oil or 1 tablespoon cooking spray
  • 1 red bell pepper, coarsely chopped
  • 1 (28 ounce) can peach slices, liquid saved
  • 1 cup hot salsa, your choice of brand and style
  • 4 tablespoons undiluted frozen orange juice concentrate
  • 14 cup chopped parsley

Directions

  1. In large non-stick skillet, heat oil.
  2. Add chicken and cook for 9-10 minutes, turning once, till no longer pink in center.
  3. Remove chicken to platter.
  4. Clean excess oil from skillet, add bell pepper and cook 2 minutes until crisp-tender.
  5. Add the reserved peach liquid, orange juice concentrate and salsa, bring to boil.
  6. Add peaches, parsley, chicken and any juices that have accumulated on the platter, simmer 3 minutes or until chicken is glazed and reheated through.

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