12
Apr
Add chicken season with salt and pepper and. Freshly ground black pepper Extra-virgin olive oil for drizzling 4 boneless skinless chicken breasts about 2 lbs 1 lemon cut into thin slices Freshly chopped parsley for garnish optional DIRECTIONS Preheat oven to 375º.
Kosher salt 1 tsp.
Chicken breast and peaches recipes. Brown sugar 1 tsp. Garlic powder 1 tsp. Kosher salt 1 tsp.
Freshly ground black pepper Extra-virgin olive oil for drizzling 4 boneless skinless chicken breasts about 2 lbs 1 lemon cut into thin slices Freshly chopped parsley for garnish optional DIRECTIONS Preheat oven to 375º. In a small bowl combine brown sugar garlic powder paprika salt and. Heat olive oil in a large skillet over medium-high heat.
Add onion and saute 3 minutes then push far to the side. Add chicken season with salt and pepper and. Preheat oven to 350.
Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Substitute canned apricots for the peaches.
Substitute orange juice for the peach syrup and 3 or 3 sliced fresh peaches or nectarines for the canned fruit. Serve the chicken with hot cooked rice accompanied by coleslaw and steamed green beans. End the meal with spice cake and coffee.
Rub chicken with remaining teaspoon vegetable oil. Season with salt and pepper. Arrange chicken skin side up among peaches and onions.
Step 3 Roast until chicken is opaque throughout.