• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 Skinned and boned chicken breast halves - about Salt and pepper

  2. 1 tablespoon 15ml Olive oil

  3. 1/2 cup 73g / 2.6oz Red bell pepper - coarsely chopped

  4. 1 Sliced peaches - drained/liquid reserve

  5. 1/2 cup 118ml Thick and chunky salsa

  6. 1 tablespoon 15ml Frozen orange juice concentrate

  7. 2 tablespoons 30ml Chopped fresh cilantro leaves - or parsley

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and pepper. In large nonstick skillet, over Medium-High heat, heat oil. Add chicken; cook 9-10 minutes, turning once, until no longer pink in the center.

  2. Remove to platter. Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until crisp-tender. Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bits from bottom of pan. Add peaches and cilantro; cook and stir 3 minutes until hot. Add chicken and any juices that may have accumulated on platter. Spoon sauce and peaches over chicken until glazed and serve.

  3. Recipe by Gloria Pleasants of Williamsburg, Va, the grand-prize winner in the Reality Recipes Contest


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