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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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Stir Fried

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 862 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.5%

Saturated Fat 3.2 g16.2%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 1629.9 mg67.9%

Total Carbohydrates 87 g29.1%

Dietary Fiber 12.2 g48.8%

Sugars 70.5 g

Protein 87 g174.5%

Vitamin A 152.5% Vitamin C 221.3%

Calcium 7.6% Iron 27.5%

*Based on a 2000 Calorie diet

Chicken And Peaches Picante Recipe