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Peachy Barbecue Chicken Recipe

Peachy Barbecue Chicken Recipe photo by Taste of Home

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Barbecue sauce and peach preserves bring the perfect combination of sweet and savory flavors to this tender dish from Laura Mahaffey of Annapolis, Maryland. It's a great meal if you have extra green peppers to use up.

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Peachy Barbecue Chicken Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless skinless chicken breast halves (5 ounces each)
1/4 cup canola oil
2 cups peach preserves
1 cup chopped onion
1 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 ounces each) sliced water chestnuts, drained
Hot cooked rice

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months.
To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice. Yield: 8 servings.

Nutritional Facts 1 serving (calculated without rice) equals 514 calories, 11 g fat (2 g saturated fat), 78 mg cholesterol, 1,115 mg sodium, 73 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Peachy Barbecue Chicken in Simple & Delicious September/October 2008, p46

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Peachy Barbecue Chicken

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Reviewed on Sep. 24, 2011 by vkrice

I love this recipe: quick and easy and my whole family eats it!!! It is easy and quick, but looks great enough for company. A "go-to" recipe. Thank you!

Reviewed on Jan. 31, 2010 by daisey5

I cut it down to servings for two and did it in the slow cooker on low for 4 1/2 hours. It was very good.

Reviewed on Mar. 03, 2009 by JoAnn199

Loved it! Rave reviews from my family. Will definitely do again.

Reviewed on Dec. 15, 2008 by aubiechic

I cut out the step of adding flour to the chicken breast halves; also, the sauce I cut in half because it was alot considering this dish is only for 8 guests. It was very quick and easy!