Peachy Broccoli Chicken Recipes

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PEACHY BROCCOLI CHICKEN



Peachy Broccoli Chicken image

This is a great recipe. It's delicious and a whole meal in one serving!

Provided by CHAZON

Categories     Meat and Poultry     Chicken     Breast     Healthy

Time 55m

Yield 4

Number Of Ingredients 8

1 cup uncooked long grain white rice
2 cups water
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) can peaches in light syrup, diced, syrup reserved
1 (10 ounce) package frozen broccoli florets
2 tablespoons boiling water

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
  • Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
  • Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
  • Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 58.2 g, Cholesterol 36 mg, Fat 5.9 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 55.2 mg, Sugar 15.2 g

BARBARA'S PEACHY CHICKEN



Barbara's Peachy Chicken image

I found this recipe as a sample in a flyer I got to buy a cookbook. It's a great combination of flavors and is good served over rice. You can substitute margarine easily for the butter.

Provided by rockinred

Categories     Chicken Breast

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 whole chicken breasts, halved
1/2 cup flour
2 tablespoons butter
2 tablespoons cooking oil
1 1/2 cups orange juice
2 tablespoons white vinegar
2 tablespoons brown sugar
1 teaspoon basil
1/2 teaspoon nutmeg
1 (16 ounce) canned peach halves, drained

Steps:

  • Shake chicken pieces in bag with flour and salt & pepper (to taste); brown in butter and oil.
  • Place browned chicken in a greased 3-quart casserole dish.
  • Combine orange juice with vinegar, brown sugar, basil and nutmeg and pour over chicken.
  • Cover (aluminum foil works great) and bake at 375 degrees F for 1.25 hours or until tender, but baste often.
  • Then place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer.

Nutrition Facts : Calories 449.5, Fat 22.1, SaturatedFat 7, Cholesterol 103, Sodium 125.3, Carbohydrate 30, Fiber 1.4, Sugar 19.8, Protein 32.1

PEACHY CHICKEN



Peachy Chicken image

This quick and easy recipe was passed on to me by my Grandma when I moved away from home. It makes a nice meal for family or guests served alongside steamed rice and a tossed salad. Kids love the peachy, creamy sauce!

Provided by Erin Gionet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 7

Number Of Ingredients 13

6 pounds skinless, boneless chicken breast halves
¾ cup all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
1 ½ teaspoons paprika
2 tablespoons vegetable oil
1 cup blanched slivered almonds
1 ¼ cups water
1 (10.75 ounce) can beef consomme
2 tablespoons ketchup
1 cup reduced fat sour cream
1 (15 ounce) can sliced peaches
½ cup grated Parmesan cheese

Steps:

  • Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.
  • In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.
  • Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.

Nutrition Facts : Calories 728.7 calories, Carbohydrate 26 g, Cholesterol 244.4 mg, Fat 22.8 g, Fiber 2.6 g, Protein 98.6 g, SaturatedFat 6 g, Sodium 1094.5 mg, Sugar 8.5 g

PEACHY CHICKEN



Peachy Chicken image

if it were here

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 tablespoon butter
1 can (15-1/4 ounces) sliced peaches, undrained
1/2 cup packed brown sugar
1/2 cup orange juice
1 envelope onion soup mix
Hot cooked rice, optional

Steps:

  • In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

Nutrition Facts :

STICKY PEACHY CHICKEN



Sticky Peachy Chicken image

I found this on recipes to go, and we love it. It freezes and reheats well, so add it to your OAMC cookbooks !

Provided by Terri Newell

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup peach jam
1/2 cup barbecue sauce
1/2 cup diced onion
2 tablespoons soy sauce
3 lbs skinless chicken pieces

Steps:

  • Preheat oven to 350.
  • Mix jam, bbq sauce, onion and soy sauce.
  • Put chicken pieces in baking dish.
  • Top with sauce.
  • Cover and bake for 30 minutes, then turn and baste.
  • Bake another 30 minutes or until done.

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