CHICKEN AND PEACHES PICANTE
1 can (15 oz.) Sliced Yellow Cling Peaches 4 skinless, boneless chicken breast halves 1 Tbsp. olive oil 1/2 cup diced red sweet pepper 1/2 cup thick and chunky salsa 1 Tbsp. frozen orange juice concentrate 2 Tbsp. chopped fresh cilantro or parsley
1.. Drain peaches, reserving liquid; set aside. Season chicken with salt and pepper, if desired. 2.. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 9 to 10 minutes, turning once, until no longer pink in center. Remove to platter. 3.. Add red pepper to skillet; reduce heat and cook and stir 2 minutes until tender-crisp. 4.. Add reserved peach liquid, salsa and orange juice concentrate. Bring to boil, scraping up browned bits from pan. Add peaches and cilantro; cook and stir 3 minutes until hot. 5.. Spoon sauce and peaches over chicken and serve.
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