Title: Chicken 'n' Peaches Piquante
Categories: Bobbie - no, Chicken, Citrus, Main dishes
Yield: 4 Servings

4 Skinned and boned chicken
-breast halves, about 5 oz.
-each
Salt and pepper
1 tb Olive oil
1/2 c Red bell pepper; coarsley
-chopped
1 cn (15 1/2 oz) sliced peaches;
-drained/liquid reser
1/2 c Thick and chunky salsa
1 tb Frozen orange juice
-concentrate
2 tb Chopped fresh cilantro
-leaves, or parsley

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 cneter. 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 bilts 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. Makes 4 servings.

MC formatting by bobbi744@sojourn.com

Recipe by Gloria Pleasants of Williamsburg, Va, the grand-prize winner in
the Reality Recipes Contest, sponsored by Del Monte. Published from
Associated Press in Lansing (MI) State Journal, Sept. 1, '97

Recipe by: Lansing State Journal, Associated Press, Sept. 1 '97

Posted to MC-Recipe Digest V1 #770 by Roberta Banghart
on Sep 03, 1997