Tomato Pesto Chicken With Peach Salsa Recipes

PEACH SALSA CHICKEN

Steps:

• Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

TOMATO PESTO CHICKEN WITH PEACH SALSA

Steps:

• In bowl cover tomatoes with boiling water and soak for 10 minutes.
• Drain and put in food processor.
• Add basil,garlic, and oil and process until finely mixed.
• Place in large bowl, add chicken and turn to coat.
• Cover and refrigerate for 2 hours or overnight.
• Peach Salsa: Combine ingredients and set aside.
• Preheat greased grill to medium and cook for about 6 min.
• per side or until no longer pink Serve with salsa.

GOLDEN TOMATO AND PEACH SALSA

Steps:

• Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
• While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
• Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
• Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

EASY TOMATO BASIL PESTO SALSA

Steps:

• Drain tomatoes and reserve liquid.
• Dice tomatoes into smaller chunks.
• Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary.
• Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning.
• Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir.
• Add course salt and freshly ground black pepper to taste.
• Cover and refrigerate 1 hour or until ready to serve.

GRILLED CHICKEN WITH PEACH SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.