*  Exported from  MasterCook  *

                      Chicken 'N' Peaches Piquante

Recipe By     : Lansing State Journal, Associated Press, Sept. 1 '97
Serving Size  : 4    Preparation Time :0:28
Categories    : Bobbie - Not Sent                Chicken
               Citrus                           Main Dishes
               Peaches/Nectarines

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                    skinned and boned chicken breast halves
                       - about 5 oz each
                       salt and pepper
  1      tablespoon    olive oil
    1/2  cup           red bell pepper -- coarsley chopped
 15 1/2  ounces can    sliced peaches -- drained/liquid reserved
    1/2  cup           thick and chunky salsa
  1      tablespoon    frozen orange juice concentrate
  2      tablespoons   fresh cilantro leaves -- chopped,
                       - or parsley

Season chicken with salt and pepper.

In large non-stick skillet, over medium-high heat, heat oil. Add
chicken; cook 9-10 minutes, turning once, until no longer pink in the
center. Remove to platter.

Add bell pepper to skillet, reduce heat and cook and stir 2 minutes
until crisp-tender.

Add reserved peach liquid, salsa and orange juice to skillet, and
bring to a boil, scraping up browned bilts from bottom of pan. Add
peaches and cilantro; cook and stir 3 minutes until hot. Add chicken
and any juices that may have accumulated on platter. Spoon sauce and
peaches over chicken until glazed and serve.

Makes 4 servings.

MC formatting by [email protected]

Recipe by Gloria Pleasants of Williamsburg, Va, the grand-prize
winner in the Reality Recipes Contest, sponsored by Del Monte.

Published from Associated Press in Lansing (MI) State Journal,
Sept. 1, '97


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