🫙 From the Spice Rack
Chicken'N' Peaches Piquante
4 skinned and boned chicken breast halves -- about 5 oz. each salt and pepper 1 tablespoon olive oil 1/2 cup red bell pepper -- coarsley chopped 15 1/2 ounces can sliced peaches --...
sideeasy
Ingredients6 items
Ingredients
- 4skinned and boned chicken breast halves -- about 5
- 1/2cupred bell pepper -- coarsley chopped
- 151/2 ounces can sliced peaches -- drained/liquid reser
- 1/2cupthick and chunky salsa
- 1tablespoonfrozen orange juice concentrate
- 2tablespoonchopped fresh cilantro leaves -- or parsley
Directions
- 1
4 skinned and boned chicken breast halves -- about 5 oz
- 2
each salt and pepper 1 tablespoon olive oil 1/2 cup red bell pepper -- coarsley chopped 15 1/2 ounces can sliced peaches -- drained/liquid r
- 3
In large nonstick skillet, over Medium-High heat, heat oil
- 4
Add chicken
- 5
cook 9-10 minutes, turning once, until no longer pink in the cneter
- 6
Remove to platter
- 7
Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until crisp-tender
- 8
Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bilts from bottom of pan