Friday, July 8, 2011

Chicken and Peaches. Yes Peaches. Oh and Bacon

Janet here:

I was looking for something to make that said summer but didn't involve grilling. I also didn't want to spend all afternoon making it. It was too darn hot.

So I started thumbing through my cookbooks and found what I wanted in Rachael Ray's Look + Cook. (I reviewed it here if you want to more about it.) I had never made anything that combined fruit with chicken so I was intrigued. We grilled some green beans (okay, so we grilled one thing), and mixed them up with some diced shallots, olive oil and mustard. I'm here to say, it was a damn fine meal, I'm not going to lie.

Glazed Chicken and Peaches
with cheese and bacon biscuits

serves 4



Jiffy biscuit mix. Yup a box of biscuit mix. You can certainly make them from scratch but these were just fine.
one cup of grated sharp cheddar
about 2 tablespoons bacon bits

Mix the biscuits according to the box, and then mix in the cheese and bacon.
Bake in oven following the box directions.


2 tablespoons butter
2-3 large peaches, halved or thickly sliced
juice of 1/2 lemon
3 boneless chicken breasts
salt and pepper to taste
1 shallot choppped
1 tablespoon dried ginger or 2 tablespoons fresh ginger, peeled and grated
3/4 cups chicken stock
a little more than 1/3 cup peach preserves
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce

Melt the butter with the lemon juice. Add the peaches to the skillet. Cook about 10 minutes until peaches are tender.

While peaches are cooking, put some EVOO in a pan and add the chicken. Cook about 10 minutes each side until tender. Take off the heat, put on a plate and cover.

In the pan that held the chicken, add a little more EVOO, chicken stock, peach preserves, hot sauce, Worcestershire sauce. Cook until thickened. Put the chicken on a plate and cover with the glaze. Serve with biscuits and dig in.

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