Peachy Chicken Picante recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
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 caloriescarbohydrate: 21.1 gcholesterol: 71.9 mgfat: 7.2 gfiber: 1.8 gprotein: 27.2 gsaturatedFat: 1.5 gservingSize: -sodium: 274.3 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Peachy Chicken Picante
Directions
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Drain peaches, reserving liquid, and set aside.
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.
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.