Pats Chicken With Peaches And Jalapenos Recipes

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CHICKEN AND PEACHES



Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

Steps:

  • Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
  • While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
  • Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

BAKED CHICKEN WITH PEACHES



Baked Chicken with Peaches image

Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

Provided by LOREERIN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 8

Number Of Ingredients 6

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted, and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
  • Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g

PAT'S CHICKEN WITH PEACHES AND JALAPENOS



Pat's Chicken with Peaches and Jalapenos image

Provided by Patricia Thieffry

Categories     Chicken     Fruit     Pepper     Poultry     Roast     Peach     Summer     Gourmet     New York

Yield Serves 4

Number Of Ingredients 8

2 whole chicken breasts with skin and bones (about 2 pounds total), halved
1 tablespoon olive oil
3 firm-ripe peaches, quartered
3 medium onions, quartered lengthwise
6 jalapeño chilies, quartered lengthwise and seeded (wear rubber gloves)
6 large garlic cloves
1 lemon, quartered
Accompaniment: basmati rice

Steps:

  • Preheat oven to 450° F.
  • Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
  • Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
  • Serve chicken with rice.

BAKED CHICKEN WITH PEACH-JALAPENO SAUCE



Baked Chicken with Peach-Jalapeno Sauce image

The subtle sweetness of the peaches complements the heat of the pepper and tartness of citrus.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

1 tablespoon organic all-purpose flour
1 tablespoon white or yellow cornmeal
2 teaspoons dried oregano leaves
1 teaspoon chili powder
4 1/2 breast, bone ins organic split bone-in chicken breasts
2 tablespoons olive oil
½ medium onion, thinly sliced
½ red bell pepper, thinly sliced
1 large jalapeno chili, seeded and thinly sliced
2 cups Cascadian Farm® frozen organic sliced peaches, thawed
1 cup orange juice
½ cup dry white wine or apple juice
2 tablespoons peach jam
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oven to 375 degrees F. Stir together flour, cornmeal, oregano and chili powder in brown paper bag. Shake chicken breasts in bag until well coated with flour mixture.
  • Heat oil in 10-inch heavy oven-proof skillet over medium-high heat. Cook chicken breasts in oil until golden brown on outsides. Remove and set aside. Cook onion, bell pepper and chili in same skillet about 1 minute or until lightly browned.
  • Pour sauce over vegetables in skillet. Simmer 1 minute; add chicken breasts. Bake uncovered about 30 minutes or until peaches are golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Peach-Jalapeno Sauce: Stir together all sauce ingredients.

Nutrition Facts : Calories 595.3 calories, Carbohydrate 30.5 g, Cholesterol 144 mg, Fat 28 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7 g, Sodium 604 mg, Sugar 19.5 g

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