SAVORY PEACH CHICKEN
Steps:
- Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
- Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
- In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
- Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
GINGER CHICKEN WITH PEACHES AND ONION
The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
- Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
- Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.
CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS
Make and share this Chicken With Sauteed Peaches and Vidalia Onions recipe from Food.com.
Provided by MrsStormship
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
- Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
- Add a little more oil and 1 Tb butter to pan.
- Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
- After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
- Pan sauce (be sure to stir constantly):.
- Deglaze pan with some white wine (1/4 -1/3 cup).
- Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
- Add onion and peach mixture, stirring into sauce.
- Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
- Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
- Pour over chicken and sprinkle with fresh chopped mint.
Nutrition Facts : Calories 328.4, Fat 16.2, SaturatedFat 5.5, Cholesterol 94.6, Sodium 197.1, Carbohydrate 16.6, Fiber 1.3, Sugar 13.7, Protein 25.4
SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY
Steps:
- Stir together first 5 ingredients in a medium bowl. Set aside.
- Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
- Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
- Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
- Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
- Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
- Dice 1 onion half; set aside.
- Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
- Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
- Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
- Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
- Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.
BBQ CHICKEN WITH SAUTéED PEACHES & BLUEBERRIES
Sautéed peaches, blueberries and onions make a sweet and savory sauce to complement tangy BBQ chicken breasts cooked on the grill.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Heat 1/4 cup dressing in large skillet on medium-high heat. Add onions; cook and stir 2 to 3 min. or until crisp-tender. Add peaches; cook 2 to 3 min. until heated through, stirring occasionally. Stir in blueberries. Remove from heat; cover to keep warm.
- Brush chicken with remaining dressing. Grill 5 min. on each side. Brush with barbecue sauce; grill 4 min. or until done (165F), turning and brushing occasionally with remaining barbecue sauce.
- Serve chicken topped with fruit mixture.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
PAT'S CHICKEN WITH PEACHES AND JALAPENOS
Steps:
- Preheat oven to 450° F.
- Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
- Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
- Serve chicken with rice.
MARINATED VIDALIA ONIONS
This recipe comes from The Onion Lovers cookbook. I make it quite often, the onions taste so delicious with this marinade.
Provided by Kittencalrecipezazz
Categories Onions
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Add onions and carrots to coat.
- Cover, and refrigerate 24 or more hours, stirring occasionally.
Nutrition Facts : Calories 757.4, Fat 54.7, SaturatedFat 7.1, Sodium 420.5, Carbohydrate 68.8, Fiber 3.2, Sugar 58.1, Protein 1.7
CHICKEN WITH PEACHES
I first tried this delicious dish at my sister's house and was delighted when she shared the recipe with me. Peaches give ordinary chicken a sweet taste and pretty golden color.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken. , Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.
Nutrition Facts : Calories 692 calories, Fat 31g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 210mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 3g fiber), Protein 50g protein.
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