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Saucy Peach Chicken

Ellen Schroeder of Reedsburg, Wisconsin pairs basil and peaches with tender chicken breast to create a tangy entree that’s a mouthwatering success!—Ellen Schroeder, Reedsburg, Wisconsin

4 ServingsPrep/Total Time: 30 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
SAUCE:
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon dried basil
1 can (15 ounces) sliced peaches in extra-light syrup
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
2 cups hot cooked rice

Directions

Sprinkle chicken with salt and pepper. In a large nonstick skillet
coated with cooking spray, cook chicken in oil over medium heat for
5-6 minutes on each side or until juices run clear.
Meanwhile, in a small bowl, combine the brown sugar, cornstarch and
basil. Drain peaches, reserving syrup in a measuring cup; add enough
water to measure 1 cup. Set peaches aside. Stir the syrup mixture,
vinegar and soy sauce into the brown sugar mixture until smooth.
Remove chicken and keep warm. Stir syrup mixture and add to the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Return chicken to the pan. Add peaches; heat through. Serve with

2 of 2

Saucy Peach Chicken (continued)

Directions (continued)

rice. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce and 1/2 cup rice equals 329 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 510 mg sodium, 47 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1/2 fat.