| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bobbie – no, Chicken, Citrus, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinned and boned chicken breast halves, about 5 oz. each |
|
|
Salt and pepper |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Red bell pepper; coarsley chopped |
| 1 |
cn |
(15 1/2 oz) sliced peaches; drained/liquid reser |
| 1/2 |
c |
Thick and chunky salsa |
| 1 |
tb |
Frozen orange juice concentrate |
| 2 |
tb |
Chopped fresh cilantro leaves, or parsley |
INSTRUCTIONS
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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