Chicken and Peaches Picante
1 15-ounce can S&W Natural Style Sliced Peaches
4 boneless, skinless chicken breast halves
Salt and pepper
1 tablespoon olive oil
1/2 cup diced red bell pepper
1/2 cup thick and chunky salsa
1 tablespoon frozen orange juice concentrate
2 tablespoons chopped fresh cilantro or parsley
1. Drain peaches, reserving liquid;set aside.
2. Season chicken with salt and pepper to taste. Heat oil in a large nonstick
skillet over medium-high heat. Add chicken and cook for 9-10 minutes, turning
once, or until no longer pink in the center. Remove to a platter.
3. Add bell pepper to the skillet; reduce heat and stir-fry for 2 minutes, or until
tender-crisp. Add reserved peach liquid, salsa and orange juice concentrate.
Bring to a boil, scraping up browned bits from the pan. Add peaches and
cilantro; cook and stir for 3 minutes, or until hot.
4. Spoon sauce and peaches over chicken and serve. Makes 4 servings.
*Brands may vary by region; substitute a similar product.