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Baked Chicken with Peaches
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 looks beautiful when served as well. Perfect served with a wild rice blend.
Ingredients
Serves: 8
- 8 skinless, boneless chicken breast fillets
- 170g (6 oz) dark brown soft sugar
- 4 fresh peaches - peeled, stone removed and sliced
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons fresh lemon juice
Method
Prep:5min ›
Cook:30min ›
Ready in:35min
- Preheat oven to 180 C / Gas mark 4. Lightly grease a 23x33cm (9x13 in) baking dish.
- Place chicken in the prepared baking dish, and sprinkle with half of the brown sugar. Place peach slices over chicken, then sprinkle with remaining sugar, ginger, cloves and lemon juice.
- Cook for about 30 minutes in preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Tip:
For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 110ml cold water and pour mixture into cooking juices. Stir over medium heat until the sauce thickens.
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Reviews & ratings
Average global rating:
(362)
Reviews in English (284)
An Excellent dish that is easy to make and fills the home with the smell of Autumn! - 19 Jan 2009
This recipe was awsome, everyone loved it, I used can peaches since they are out of season and it turned out great. - 28 Dec 2005 (Review from Allrecipes US | Canada)
Don't let some of the reviews scare you away from trying this wonderful recipe! I almost didn't make this because of many reviews complaining about "the sweetness". I'm glad I did! I started by seasoning my chicken breasts with some white wine vinegar and lemon juice. I used the vinegar to offset the sweetness "problem". I then sprinkled black pepper, garlic powder, and onion powder over the breasts. I pretty much followed the rest of the recipe as written. I used a fresh peach(with white flesh though) and used a "light" brown sugar to save calories. For the sauce, I used a combo of half cold water/half chilled white wine(Pinot Grigio) mixed with the corn starch. I sprinkled a bit of fresh parsley leaves over it all too. The end result was just fantastic, and even my boyfriend said he couldn't wait until I made this tasty dish again! And, the whole recipe was very quick and easy too. What more could I ask for? Try this, you'll love it! Thank you Lor for a delicious recipe! - 30 Sep 2003 (Review from Allrecipes US | Canada)