PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
PEACHY CHICKEN
I got this from a mailer and wanted to post it for later rather than keeping another scrap of paper! Looks good and would be a good summer recipe.
Provided by AZPARZYCH
Categories Chicken Breast
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Add flour, salt and pepper to storage bag and shake chicken breasts to coat.
- Place butter and cooking oil in frying pan and add chicken; brown on each side.
- Place browned chicken in a greased casserole dish.
- Mix orange juice, vinegar, brown sugar, basil and nutmeg together and pour over chicken breasts.
- Cover and bake for 1 hour and 15 minutes basting often.
- Removed from oven; place peach halves between chicken pieces and baste.
- Cook uncovered in oven for 15 more minutes.
Nutrition Facts : Calories 334.6, Fat 11.8, SaturatedFat 3.8, Cholesterol 85.7, Sodium 176.7, Carbohydrate 30, Fiber 1.4, Sugar 19.8, Protein 27
PEACHY CHICKEN
This quick and easy recipe was passed on to me by my Grandma when I moved away from home. It makes a nice meal for family or guests served alongside steamed rice and a tossed salad. Kids love the peachy, creamy sauce!
Provided by Erin Gionet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 7
Number Of Ingredients 13
Steps:
- Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.
- In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.
- Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.
Nutrition Facts : Calories 728.7 calories, Carbohydrate 26 g, Cholesterol 244.4 mg, Fat 22.8 g, Fiber 2.6 g, Protein 98.6 g, SaturatedFat 6 g, Sodium 1094.5 mg, Sugar 8.5 g
PEACHY CHICKEN
This recipe is from the back of a bottle of Heinz malt vinegar. It is close to some of the other recipes for "Peachy Chicken", but has a few differences.
Provided by Chris Reynolds
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, brown the chicken in the oil.
- Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
- Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
- Serve chicken and sauce with rice.
Nutrition Facts : Calories 237.7, Fat 7.3, SaturatedFat 1.4, Cholesterol 86.2, Sodium 388.5, Carbohydrate 14.7, Fiber 0.5, Sugar 10.4, Protein 26.9
PEACHY CHICKEN
This dish is a great way to warm up after a cold day. Serve it over rice and you'll have a tasty main dish!
Provided by Stargazerlilly
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In large skillet over medium heat, brown chicken in oil.
- Remove chicken and keep warm.
- Add peaches with juice, brown sugar, soup mix to skillet. Stir until combined.
- Bring to boil; cook and stir 2 minutes.
- Reduce heat; return chicken to pan.
- Simmer uncovered 15-20 minutes.
- Serve over rice.
Nutrition Facts : Calories 477, Fat 9.6, SaturatedFat 1.8, Cholesterol 145.3, Sodium 1409.4, Carbohydrate 46.5, Fiber 2.6, Sugar 36.4, Protein 50.3
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
SAVORY PEACH CHICKEN
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 WHISKY CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
- Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
- Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
- Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
- Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
PEACH BBQ CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
- Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
- Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
- Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
- Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
- Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
- Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
- Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.
PEACHY BARBECUE CHICKEN
Barbecue sauce and peach preserves bring the perfect combination of sweet and savory flavors to this tender dish from Laura Mahaffey of Annapolis, Maryland. It's a great meal if you have extra green peppers to use up.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months., To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.
Nutrition Facts : Calories 514 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1115mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 3g fiber), Protein 32g protein.
PEACHY SALSA CHICKEN
Make and share this Peachy Salsa Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat chicken cubes with chili powder and cumin.
- Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
- Add salsa and peach preserves. Reduce heat to low; cover and simmer 15-20 minutes.
- Sprinkle with cilantro and serve.
PEACH CHICKEN
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
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
PEACH AND MOLASSES CHICKEN
The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.
Provided by Nicole Taylor
Categories dinner, lunch, barbecues, poultry, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
- Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
- Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
- Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.
PEACHY GRILLED CHICKEN SALAD
Categories Salad Chicken Fruit Leafy Green Herb Mustard Onion Backyard BBQ Peach Summer Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 15
Steps:
- Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
- Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.
PEACHY CHICKEN
Steps:
- Shake chicken pieces in bag with flour and salt and pepper to taste; brown in butter and oil.
- Place browned chicken in a greased 3-quart casserole dish. Combine orange juice with vinegar, brown sugar, basil and nutmeg, and pour over chicken.
- Cover and bake at 375 degrees F for 1 hour and 15 minutes or until tender. Baste often. Then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEACH CHICKEN
easy entertaining recipe
Provided by lizchao
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season chicken with salt and pepper
- Sear chicken in a pan with olive oil
- Arrange chicken in a roasting tray and pour in the wine and chicken stock to at least cover the chicken pieces. Add garlic and rosemary.
- Cover with foil and roast for 1 hr at 140 C, or until done.
- remove foil and add peaches, increase heat to 180 C and roast for 10-15mins
JUST PEACHY CHICKEN SALAD
Fresh and fruity, this creamy, peach dotted chicken salad marries sweet and savory to a palette-pleasing effect.
Provided by sal
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.
Nutrition Facts : Calories 535.2 calories, Carbohydrate 6.9 g, Cholesterol 104.9 mg, Fat 45.7 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 10.7 g, Sodium 279.1 mg, Sugar 5.7 g
PEACHY KEEN CHICKEN
Provided by Tanya Wenman Steel
Categories Chicken Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Peach Grill Grill/Barbecue Healthy Honey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
- Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.
BARBARA'S PEACHY CHICKEN
I found this recipe as a sample in a flyer I got to buy a cookbook. It's a great combination of flavors and is good served over rice. You can substitute margarine easily for the butter.
Provided by rockinred
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Shake chicken pieces in bag with flour and salt & pepper (to taste); brown in butter and oil.
- Place browned chicken in a greased 3-quart casserole dish.
- Combine orange juice with vinegar, brown sugar, basil and nutmeg and pour over chicken.
- Cover (aluminum foil works great) and bake at 375 degrees F for 1.25 hours or until tender, but baste often.
- Then place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer.
Nutrition Facts : Calories 449.5, Fat 22.1, SaturatedFat 7, Cholesterol 103, Sodium 125.3, Carbohydrate 30, Fiber 1.4, Sugar 19.8, Protein 32.1
PEACHY CHICKEN MARINADE
Flavor pairing comes naturally when using products that come from the same region, and Lakewood's assistant winemaker, John Damian, developed this recipe to prove it. The secret to a chicken dish that he guarantees will awaken sleeping taste buds is the combination of fragrant, flavorful local peaches and just enough residual sugar in the wine to give the marinade a lift.
Yield serves 4
Number Of Ingredients 10
Steps:
- Combine all of the ingredients except for the chicken or duck breasts in a blender. Blend until peaches are puréed. Place the breasts in the marinade in an airtight container and refrigerate overnight.
- Preheat a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F).
- Place the breasts on the grill, reserving the marinade. Cook for about 8 minutes, turning halfway through, until cooked through but still moist. Keep warm.
- Place the marinade in a saucepan and bring to a boil over medium-high heat. Reduce to a consistency that coats the back of a spoon. Place the cooked breasts on individual plates and drizzle the reduced marinade over the top. Serve warm with fresh vegetables.
- For a pleasant smoke flavor, put grape cuttings into a charcoal grill while cooking the meat.
BAKED CHICKEN WITH PEACHES
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
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
PEACHY CHICKEN
Make and share this Peachy Chicken recipe from Food.com.
Provided by Gayle McGowan
Categories Chicken Breast
Time 1h30m
Yield 4-6 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Drain 2 can peaches, reserve liquid.
- Brown skinned chicken pieces in vegetable oil.
- Combine peach liquid, frozen oj concentrate; thawed, malt vinegar, brown sugar, basil, salt, cloves, cinnamon and pepper.
- Pour over chicken; cover; simmer 25-30 minutes.
- Add peaches, heat.
- Combine 2 tbsp each corn starch and water.
- Stir into sauce.
- Heat, stirring until thickened.
- Serve with rice.
Nutrition Facts : Calories 280.5, Fat 7.6, SaturatedFat 1.5, Cholesterol 86.2, Sodium 388.8, Carbohydrate 25.1, Fiber 2.1, Sugar 19.5, Protein 27.9
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