Recipe - Peach Glazed Chicken

1 cn (16 oz) peaches in heavy
syrup, undrained
1 Pouch Campbell's dry onion
quality soup and recipe mix
1 tablespoon Brown sugar
1 teaspoon Lemon juice
2 tablespoon Margarine or butter
6 Skinless; boneless chicken
breast halves or 12
skinless boneless chicken
thighs (about 1 One half lb)
Hot cooked parsley rice or
broth simmered rice (recipe
below)
Sliced almonds; cut or sliced up fresh
peaches and fresh savory
leaves for garnish

This is from Campbell's Deliciously Easy Recipes

1. in covered blender or food processor, combine peaches, soup mix, brown
sugar and lemon juice; blend until smooth; set aside

2. meanwhile, in 10 in skillet over medium high heat, in hot margarine,
cook half of chicken 10 minutes or until browned on both sides; remove; set
aside; repeat with remaining chicken; spoon off fat

3. stir in peach mixture; return chicken to skillet; heat to boiling;
reduce heat to medium; cook 10 minutes or until chicken is no longer pink,
stirring occasionally

4. serve chicken and peach sauce with rice; sprinkle with almonds and
garnish with cut or sliced up peaches and savory, if desired

Broth Simmered Rice: in 2 quart saucepan over medium high heat, heat 1 can
(10 One half oz) Campbell's condensed chicken broth and 1 soup can water to
boiling; stir in 1 cup uncooked regular long grain rice; reduce heat to low;
cover; cook 20 minutes or until rice is tender and liquid is absorbed.

Posted to EATL Digest by Janine Vandenberg jvandenb@KENT.NET on Sep 9,
1997