Chicken And Peaches Recipes

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BAKED CHICKEN WITH PEACHES



Baked Chicken with Peaches image

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

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted, and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice

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

SAVORY PEACH CHICKEN



Savory Peach Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

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.

PEACH CHICKEN



Peach Chicken image

This sweet and savory entree will appeal to the whole family. The chicken's bread crumb coating makes it especially homey. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) sliced peaches in extra-light syrup
2 teaspoons cornstarch
1/4 cup peach preserves
1 tablespoon white wine or chicken broth
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter, divided
2 green onions, chopped
Hot cooked pasta

Steps:

  • Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

Nutrition Facts : Calories 359 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 278mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN WITH PEACHES



Chicken with Peaches image

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

1 broiler/fryer chicken (3-1/2 to 4 pounds) , cut up
Salt and pepper to taste
1/4 cup molasses
3 tablespoons lemon juice
2 tablespoons butter
2 tablespoons finely chopped onion
3/4 teaspoon ground ginger
1 can (28 ounces) peach slices, drained

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.

BAKED CHICKEN WITH PEACHES



Baked Chicken With Peaches image

This chicken is a flavorful combination of tangy orange sauce with sliced peaches. The chicken is seared and then baked with the tasty sauce.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h25m

Yield 4

Number Of Ingredients 10

2 1/2 to 3 1/2 pounds chicken pieces
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup orange juice
2 tablespoons honey
2 tablespoons vinegar
1 tablespoon chopped parsley
1 can (15 to 16 ounces) sliced peaches, drained

Steps:

  • Heat the oven to 350 F.
  • In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.
  • Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.
  • In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes.
  • Add the drained sliced peaches to the pan and bake for 5 minutes longer.

Nutrition Facts : Calories 1001 kcal, Carbohydrate 40 g, Cholesterol 463 mg, Fiber 2 g, Protein 107 g, SaturatedFat 11 g, Sodium 893 mg, Sugar 26 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN AND PEACHES



Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, thickly sliced or halved
1/2 lemon
1 1/2 tablespoons EVOO
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot
2 tablespoons Worcestershire sauce

Steps:

  • Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
  • While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
  • Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

CHICKEN WITH PEACHES AND BASIL



Chicken With Peaches and Basil image

This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary.

Provided by Derf2440

Categories     Lunch/Snacks

Time 41m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 ripe peaches or 2 nectarines
1 small onion, chopped
1 garlic clove, smashed
3/4 cup chicken stock
1 tablespoon lemon juice
1/4 cup fresh basil, chopped

Steps:

  • In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
  • In remaining flour mixture, coat chicken well; shake of excess.
  • In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
  • Transfer to plate and keep warm.
  • Meanwhile, peel and pit peaches; cut into wedges.
  • Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
  • Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
  • Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
  • Stir in basil and remaining salt and pepper.
  • Pour over chicken to serve.

BYRDHOUSE SPICY CHICKEN AND PEACHES



Byrdhouse Spicy Chicken and Peaches image

This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.

Provided by SunnyByrd

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can peaches, drained and chopped
4 cloves garlic, pressed
1 ½ cups orange juice
2 tablespoons distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons nutmeg
½ teaspoon red pepper flakes
2 teaspoons dried basil
salt and pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons flour
3 tablespoons butter

Steps:

  • Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  • Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  • Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.4 g, Cholesterol 110.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 6.8 g, Sodium 141.4 mg, Sugar 25.6 g

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