Chicken With Peach Preserves Food

PEACH-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a 10-inch oven-proof skillet or an 8x10-inch baking dish. Season with salt and pepper. Squeeze lemon juice over chicken. Stir peach jam and garlic together and spread over chicken.
• Bake in the preheated oven, uncovered, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour.

PEACH CHICKEN

Steps:

• Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

OVEN-ROASTED BBQ CHICKEN

Steps:

• Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
• Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

PEACH GLAZED CHICKEN BREASTS

Steps:

• Heat oven to 350 F. Lightly grease a 13 x 9-inch baking dish or spray with cooking spray.
• Put chicken between sheets of plastic wrap and pound gently just to even out the thickness.
• Place the chicken in the prepared baking pan. Brush chicken with a little melted butter and sprinkle with salt and pepper. Bake for 10 minutes.
• Meanwhile, combine glaze ingredients; stir to blend well.
• Coat chicken thoroughly with the glaze; bake for 10 to 15 minutes longer, or until golden brown and cooked through. If your chicken breasts are quite thick, they might take a little longer. The juices should run clear when pricked with a fork.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

PEACH GLAZED CHICKEN RECIPE

Steps:

• Put peach preserves, brown sugar, soy sauce and vinegar in a large glass bowl and microwave for 30 seconds. Remove from microwave and whisk until preserves and sugar and dissolved. Whisk in ginger, garlic and red pepper flakes. Add chicken and marinate for 15 minutes.
• Preheat broiler to high. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Remove chicken from marinade and place on baking sheet. Broil about 3 inches from the heat until cooked through (about 5 minutes on each side).

STICKY PEACHY CHICKEN

Steps:

• Preheat oven to 350.
• Mix jam, bbq sauce, onion and soy sauce.
• Put chicken pieces in baking dish.
• Top with sauce.
• Cover and bake for 30 minutes, then turn and baste.
• Bake another 30 minutes or until done.

PEACHY SALSA CHICKEN

Steps:

• Coat chicken cubes with chili powder and cumin.
• Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
• Add salsa and peach preserves. Reduce heat to low; cover and simmer 15-20 minutes.
• Sprinkle with cilantro and serve.

BARBECUE PEACH CHICKEN

Steps:

• In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
• Microwave for 1 minute stirring halfway through.
• Place chicken in a zip-loc bag, or container that has a lid.
• Poor the mixture over the chicken.
• Seal bag or container and refrigerate for 6-24 hours.
• Occasionally turn chicken in bag or container for best taste and coverage.
• Lightly grease the grill before heating.
• Heat grill to medium.
• Turn chicken every 4 or so minutes until fully cooked.

SWEET 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

ROASTED CHICKEN WITH PEACH GLAZE

Steps:

• Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water; drain and pat dry with paper towels.
• Sprinkle garlic-pepper blend over chicken; place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Bake uncovered 1 hour. Brush chicken with preserves; bake 35 to 45 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before serving.