Recipe - Chicken N Peaches Piquante

4 Skinned and boned chicken
breast halves, about 5 oz.
each
Salt and pepper
1 tablespoon Olive oil
One half cup Red bell pepper; coarsley
chopped
1 cn (15 One half oz) cut or sliced up peaches;
drained/liquid reser
One half cup Thick and chunky salsa
1 tablespoon Frozen orange juice
concentrate
2 tablespoon Chopped fresh cilantro
leaves, or parsley

Season chicken with salt and pepper. In large nonstick skillet, over
MediumHigh heat, heat oil. Add chicken; cook 910 minutes, turning once,
until no longer pink in the cneter. Remove to platter.

Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until
crisptender.

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 bobbi744@sojourn.com

Recipe by Gloria Pleasants of Williamsburg, Va, the grandprize winner in
the Reality Recipes Contest, sponsored by Del Monte. Published from
Associated Press in Lansing (MI) State Journal, Sept. 1, '97

Recipe by: Lansing State Journal, Associated Press, Sept. 1 '97

Posted to MCRecipe Digest V1 #770 by Roberta Banghart
bobbi744@sojourn.com on Sep 03, 1997