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Tuesday, December 18, 2007

Chicken And Peaches Picante

This dish is one of my family's favorite Filipino dish. We all love this one. In fact, we had it last night.

1 can (15 oz.) DEL MONTE® Lite 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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