Baked Chicken With Peaches Recipes

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.

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate 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.

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.

Steps:

• Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
• In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

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.

Steps:

• Preheat oven to 375 degrees.
• In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper.
• Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat.
• Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken.
• Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar.
• Bake for 20 minutes, or until the breasts are just cooked through but not dry.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
• Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
• Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

Steps:

• In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Place chicken breasts in a baking dish; pour sauce over.
• Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes.
• Serve with plenty of rice to eat with the extra sauce!

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray.
• Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken.
• Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes.
• While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes.
• Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.

Steps:

• Heat oven to 375 degrees.
• Arrange chicken in one layer in covered dish (I spray the pan with non-stick spray).
• Scatter potatoes and onions around chicken, sprinkle with salt and pepper, cover and bake for 30 minutes.
• Mix sugar, honey and juice; drizzle over chicken and potatoes.
• Bake uncovered 30 minutes longer, basting occasionally.
• Add peaches and gently combine.
• Bake uncovered 30 additional minutes more, basting occasionally.
• Arrange on platter and serve.

Steps:

• Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 minutes in total. Remove to a pan.
• Meanwhile, prepare peaches and shallot. After removing chicken from pan, reduce heat to medium. Add wine, then scrap up and stir in any brown bits from pan bottom. Add peaches and shallot. Stir often, until peaches soften slightly and wine is reduced, 2 to 4 minutes.
• Stir in mustard, then whipping cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 minutes. If using sour cream, add after the chicken is hot. Taste and add salt if needed.
• Sprinkle with chives or dill.

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.

Steps:

• Preaheat oven to 350 degrees.
• Place chicken in a lightly greased 9x13 inch baking dish.
• Sprinkle with 1/2 cup of the brown sugar.
• Place peach slices over chicken.
• Sprinkle with the remaining 1/2 cup brown sugar, ginger,cloves and lemon juice.
• Bake at 350 degrees for 30 minutes, basting with the juices, or until chicken is cooked through and the juices run clear.
• FOR A SAUCE; mix 1/2 tablespoon cornstarch with 1/2 cup cold water; pour mixture into cooking juices,the mixture will thicken and become a sauce;Pour over chicken and peaches.

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

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.

Steps:

• Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.

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.