SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH
This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.
Nutrition Facts : Calories 263 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH FOR 2
This summery entree is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. Roxanne Chan - Albany, CA
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In a small bowl, combine the peach, peppers, onion, mint and 1 tablespoon glaze; set aside., Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.
Nutrition Facts : Calories 263 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
SPICY CHICKEN WITH PEPPERS AND BASIL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place rice on the stovetop to cook.
- Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
- When the rice is 6 or 7 minutes away from being done, begin your stir fry.
- Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
- Serve chicken and peppers with prepared rice, salad with peanut dressing.
- Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
- Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
- Preparation time: 10 minutes
- Cooking time: none
- Ease of preparation: easy
SPICY PEACH CHICKEN
You can alter the 'spicy' part of this dish by how much hot sauce you use. Great broiled or grilled!
Provided by MPOILLION
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven broiler.
- In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
- Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
- Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 25.2 g, Cholesterol 75.8 mg, Fat 6.6 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 585.1 mg, Sugar 22.9 g
PEPPERY CHICKEN BREASTS
Easy to throw together, yet full of flavor. Please note that this recipe calls for chicken with bones - if you really prefer to use boneless, then I would assume that all of the cooking times would be halved. I have always used bone-in chicken for this recipe. If you like it less spicy, go ahead and reduce the amount of black pepper.
Provided by HeatherFeather
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Use poultry shears to cut each breast in half (poultry shears will easily cut through the bones).
- Heat a large nonstick skillet over medium high heat, spray with nonstick cooking spray, and brown chicken pieces briefly (not to cook all the way through).
- Place browned chicken pieces into a 9x13" casserole sprayed with nonstick spray.
- Combine water, ketchup, vinegar, brown sugar, pepper, and celery seed with a whisk until blended.
- Pour sauce over chicken, add bay leaf to the pan, and bake uncovered at 350 F for 30 minutes.
- Baste chicken with some of the pan drippings and continue cooking until the chicken is fully cooked, approximately another 30 minutes (time will vary based on the weight of your chicken pieces) Once chicken is fully cooked, remove to a platter and if desired, pour any remaining pan drippings/liquid into a gravy dish to use as a dipping sauce.
- Or pour any remaining sauce into a saucepan and heat until reduced (you can thicken this by adding a little flour that has been whisked with a small amount of water first and whisking this mixture into the heateed drippings and cooking until thickened).
- *If you prefer, you may substitute bone-in chicken thighs or drumsticks in place of the breasts. Just be sure to end up with 8 small pieces of chicken with bones.
Nutrition Facts : Calories 332.9, Fat 3.2, SaturatedFat 0.8, Cholesterol 136.9, Sodium 824.8, Carbohydrate 18.8, Fiber 0.3, Sugar 17, Protein 55.6
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
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