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  1. Source from! These sweet things are just what you need this week. Smoky grilled chicken breasts pair perfectly with peach salsa. Fruit and meat really were made to go together, and this recipe proves it! You can use freshly peeled and chopped peaches or frozen, prepared ones, depending on how much time you have. While the confection-like fruit mixture is simmering on the stove, you can switch gears and grill up the chicken. Spoon a bit of the sauce over each piece of chicken before you serve it. Yum! 1 lb. peaches, peeled and chopped (can use frozen peaches) ¼ cup fresh orange juice 3 Tbsp. water (if necessary) ⅓ cup brown sugar 1¼ lb. chicken breasts, boneless, skinless Step #1: Peel the peaches Bring a large saucepan of water to a boil. Put peaches in water for about 1 minute or until skin of peach cracks. Drain and rinse under cold water. The skin will peel off easily. Step #2: Make peach sauce Combine peaches, orange juice and brown sugar in a saucepan. Bring to a boil and simmer 15 minutes covered, 15 minutes uncovered until mixture thickens. Season with salt and pepper to taste. Part #3: Prepare chicken Clean and prepare grill. Heat to medium high. Season chicken with salt and pepper. Cut chicken breast halves horizontally to form 4 cutlets. Pound chicken so that each piece has an even thickness. Step #4: Cook chicken Cook chicken breasts, about 5–7 minutes each side or until desired doneness. Part #5: Finish peach sauce Uncover peach salsa and continue to simmer until thick. If it’s already really thick, add a little water. Remove chicken from grill. Let it rest 5 minutes. Slice chicken and spoon peach sauce over slices. Step #6: Finished Serve immediately and enjoy!