Wednesday, September 10, 2008

Peach Jalapeno Chicken

Looking for a new way to cook chicken, this dish turned out pretty tasty!

4 - 6 boneless, skinless chicken breasts
Garlic Pepper
Balsamic Vinegar
Olive Oil

1/2 of one sweet onion finely diced
1/2 of one bell pepper finely diced
1 jalapeno (membranes and seeds removed and finely diced)
2 cloves garlic minced
2 TBSP Balsamic Vinegar
2/3 of a jar of sugar-free or no-sugar added peach preserves
juice of 1/2 of lime
1/4 cup orange juice
1 small can diced peaches (packed in its own juice - not packed in syrup)
Salt and Pepper

Optional ~ splash of white wine, brandy, peach snapps or mango rum

Cook chicken breasts in the oven (350 degrees for 45 -60 minutes) or in a skillet in a little olive oil. Lightly coat with balsamic vinegar and sprinkle with garlic pepper. Cook until no longer pink and cooked through.

Sauce - Saute' onions, bell peppers, garlic and jalapenos in a little olive oil (just enough to keep them from sticking) in a small sauepan. Once softened, add peach preserves and orange and lime juice, salt and pepper. Add in splash of liquor if using. Cook on low for 30 minutes or until reduced by 1/3. Add in peaches and heat through.

To serve, slice each chicken breast into thin strips and spoon some of the peach sauce on top. If you would like the sauce to be a bit spicier, leave some of the jalapeno membranes and seeds in when dicing.