Chicken And Peaches Picante
|Canned sliced peaches||15 Ounce (1 Can, S&W Natural Style)|
|Boneless skinless chicken breast halves||4|
|Olive oil||1 Tablespoon|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Thick and chunky salsa||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||1 Tablespoon|
|Chopped fresh cilantro/Parsley||2 Tablespoon|
1. Drain peaches, reserving liquid; set aside.
2. Season chicken with salt and pepper to taste. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook for 9-10 minutes, turning once, or until no longer pink in the center. Remove to a platter.
3. Add bell pepper to the skillet; reduce heat and stir-fry for 2 minutes, or until tender-crisp. Add reserved peach liquid, salsa and orange juice concentrate. Bring to a boil, scraping up browned bits from the pan. Add peaches and cilantro; cook and stir for 3 minutes, or until hot.