Chicken with Peach Glaze

This is one of my favorite recipes and it's really not as difficult to make as the recipe might appear from a first glance. If you like orange chicken, this is even better. I promise!

Chicken with Peach Glaze* 

Serves 4  -- 3 ounces chicken and 1/2 cup peach topping per serving

Photo from 47 Healthy Soul Food Recipes Cookbook

1     15-oz can peaches in fruit juice
1/4  cup fresh orange juice
1/2  tbsp. cornstarch
1/3  cup all-fruit peach spread
1     tsp. grated orange zest
4     boneless, skinless chicken breast halves
      (about 4 oz each), all visible fat discarded
1/4  cup all-purpose flour
1     tbsp. snipped fresh parsley
1/4  tsp. garlic powder
1/8  tsp. paprika
1/8  tsp. salt
2     tsp. olive oil



Drain the peaches, reserving 1/4 cup juice. Set the peaches aside and pour the juice into a small bowl. Add the orange juice and cornstarch to the peach juice, whisking until the cornstarch is dissolved. Whisk in the jam and orange zest. Set aside.

Put a chicken breast half with the smooth side up between two pieces of wax paper or plastic wrap. using the smooth side of a meat mallet or a heave pan, lightly flatten the breast to a thickness of about 1/4 inch, being careful not to tear the meat. Repeat with the remaining chicken.

In a small bowl, stir together the flour, parsley, garlic powder, paprika, and salt. Sprinkle over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 4 minutes on each side, or until no longer pink in the center. Remove the skillet from the heat, reducing the heat to medium low. Transfer the chicken to a plate. Set aside.

Immediately pour the reserved peach juice mixture into the skillet. Cook for 1 to 2 minutes, or until thickened, stirring constantly. Add the reserved peaches, stirring until combined. Return the chicken to the skillet. Spoon the peach sauce and peaches over the chicken. Heat for 3 to 5 minutes, or until the chicken and peaches are heated through.

Per serving: Calories 320, Total Fat 4.0 g, Saturated Fat 0.5 g, Trans Fat 0.0 g, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 2.0 g, Cholesterol 66 mg, Sodium 164 mg, Carbohydrates 42 g, Fiber 1 g, Sugars 28 g, Protein 27 g
Dietary Exchanges: 1 fruit, 2 other carbohydrate, 3 very lean meant

---------------------------------------------------

Note: It does take a little bit of time to make so I try to flatten the chicken ahead of time as well as prep the peach glaze so the rest of the steps go quickly when it's time to make it. Also, you can substitute cumin + chili powder if you don't have paprika and I use canola oil instead of olive oil.

*This recipe was taken from 47 Healthy Soul Food Recipes