Ingredients Jump to Instructions ↓

  1. 1 can (15 ounces) sliced peaches in extra-light syrup

  2. 2 teaspoons cornstarch

  3. 1/4 cup peach preserves

  4. 1 tablespoon white wine or chicken broth

  5. 1/4 cup seasoned bread crumbs

  6. 1 tablespoon grated Parmesan cheese

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 4 boneless skinless chicken breast halves (6 ounces each )

  10. 2 tablespoons butter, divided

  11. 2 green onions, chopped Hot cooked pasta

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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