Chicken'N' Peaches Piquante

* Exported from MasterCook *

Chicken 'N' Peaches Piquante

Recipe By : Lansing State Journal, Associated Press, Sept. 1 '97
Serving Size : 4 Preparation Time :0:28
Categories : Bobbie - Not Sent Chicken
Citrus Main Dishes
Peaches/Nectarines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinned and boned chicken breast halves -- about 5
oz. each
salt and pepper
1 tablespoon olive oil
1/2 cup red bell pepper -- coarsley chopped
15 1/2 ounces can sliced peaches -- drained/liquid reser
1/2 cup thick and chunky salsa
1 tablespoon frozen orange juice concentrate
2 tablespoons chopped fresh cilantro leaves -- or parsley

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


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