Easy Peachy Chicken Breasts
Easy Peachy Chicken Breasts
4 Whole Chicken Breasts, skinless, boneless (I used skin on, ribs attached because they were on sale.)
1 Tbsp. Olive oil
1-15 oz. can lite syrup, sliced peaches
1 large onion, diced
1/2 tsp. cayenne pepper (more or less to taste.)
3 large garlic cloves crushed
Preheat oven to 375 degrees.
Line 13" x 9" pyrex baking pan with aluminum foil. (I had to use two baking pans since the chicken breasts were so large.)
Salt and pepper chicken breasts.
Drizzle with olive oil. Set aside
In medium bowl, mix peaches with juices, onion, garlic and cayenne pepper.
Spread evenly over chicken breasts.
Cover with foil and cook for 20 minutes.
Remove foil and cook until chicken's internal temperature is 165 degrees.
Note: Baking times will vary depending on the thickness of the chicken breasts, etc. For skin on, ribs in, chicken breasts, This was in the oven for 1 hr. 15 minutes. Always use a meat thermometer is there is any doubt.
Serving suggestion. We quickly discovered that this was excellent with a salsa verde. For leftovers, I pulled the chicken from the bone, tossed it on top of brown rice, added some of the peach/onion mixture, salsa and sour cream.
You could also pull the baked chicken from the bone and use the left overs for chicken tacos or chicken fajitas.
4 Whole Chicken Breasts, skinless, boneless (I used skin on, ribs attached because they were on sale.)
1 Tbsp. Olive oil
1-15 oz. can lite syrup, sliced peaches
1 large onion, diced
1/2 tsp. cayenne pepper (more or less to taste.)
3 large garlic cloves crushed
Preheat oven to 375 degrees.
Line 13" x 9" pyrex baking pan with aluminum foil. (I had to use two baking pans since the chicken breasts were so large.)
Salt and pepper chicken breasts.
Drizzle with olive oil. Set aside
In medium bowl, mix peaches with juices, onion, garlic and cayenne pepper.
Spread evenly over chicken breasts.
Cover with foil and cook for 20 minutes.
Remove foil and cook until chicken's internal temperature is 165 degrees.
Note: Baking times will vary depending on the thickness of the chicken breasts, etc. For skin on, ribs in, chicken breasts, This was in the oven for 1 hr. 15 minutes. Always use a meat thermometer is there is any doubt.
Serving suggestion. We quickly discovered that this was excellent with a salsa verde. For leftovers, I pulled the chicken from the bone, tossed it on top of brown rice, added some of the peach/onion mixture, salsa and sour cream.
You could also pull the baked chicken from the bone and use the left overs for chicken tacos or chicken fajitas.
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