Peachy Chicken Picante recipe

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Ingredients

1 (15 ounce) can sliced peaches
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
½ cup red bell pepper, diced
½ cup chunky salsa
1 tablespoon frozen orange juice concentrate, thawed
salt and pepper to taste

Nutrition Info

265.9 calories
carbohydrate: 21.1 g
cholesterol: 71.9 mg
fat: 7.2 g
fiber: 1.8 g
protein: 27.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 274.3 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain peaches, reserving liquid, and set aside.

  2. Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet.

  3. Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy recipe to prepare, made with what everyone has on hand in the kitchen, and is delicious! (Note: When I am in a real hurry, I julienne the chicken and add all of the ingredients all at once into the skillet until the chicken is cooked through;then serve over rice.)

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