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.
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 :
CHICKEN WITH PEACH-AVOCADO SALSA
This super fresh dinner is pure summer-juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. -Shannon Roum, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
PEACH SALSA
This sweet but zippy salsa is a great way to use summer fruits and vegetables. Try it on pork or chicken at your next cookout.
Provided by Auntylene
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 2h
Yield 128
Number Of Ingredients 10
Steps:
- In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, sugar, vinegar and salt. Reduce heat. Place the pickling spice into the mixture. Stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half.
- Discard spice bag. Transfer the mixture to sterile containers. Store in the refrigerator until use.
Nutrition Facts : Calories 35.2 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 110.5 mg, Sugar 7.9 g
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.
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
CHICKEN WITH PEACH-CUCUMBER SALSA
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Nutrition Facts : Calories 261 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
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PEACH SALSA CHICKEN {SO MUCH FLAVOR!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (2)Total Time 35 minsCategory Dinner, Main CourseCalories 910 per serving
- PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill--don't skip this step. (See Note 1) Halve the peaches and remove the pits. Lightly brush the sides and the skins with oil. Grill peaches until tender and lightly charred, but still firm enough to chop, about 4-5 minutes total, flipping halfway through. Chop the peaches into small, even pieces and add to a medium-sized bowl. Add in the diced red pepper, diced jalapeño, diced red onion, lime juice and coarsely chopped cilantro. Add in the chili powder, salt and pepper to taste (I add in 1/4 teaspoon of each, but add to your preference). Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Refrigerate until ready to eat. Toss again right before adding to plates.
- GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeño. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe.
- CHICKEN: Halve the chicken breast(s) horizontally and pound the pieces to even thickness (don't want the chicken super-flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, and pepper. Flip pieces and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (carryover heat will take the chicken to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes.
- SERVE: Brush the remaining 1/3 cup of the peach glaze over the cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy while hot.
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