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Peach Chicken

 Peach Chicken
This sweet and savory entree will appeal to the whole family. The chicken’s bread crumb coating makes it especially homey. Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 1 can (15 ounces) sliced peaches in extra-light syrup
  • 2 teaspoons cornstarch
  • 1/4 cup peach preserves
  • 1 tablespoon white wine or chicken broth
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons butter, divided
  • 2 green onions, chopped
  • Hot cooked pasta


  • Drain peaches, reserving juice. In a small bowl, combine cornstarch
  • and reserved juice until smooth. Add preserves and wine; set aside.
  • In a large resealable plastic bag, combine the bread crumbs, cheese,
  • salt and pepper. Add chicken, one piece at a time, and shake to
  • coat. In a large skillet, cook chicken in 1 tablespoon butter over
  • medium heat for 4-6 minutes on each side or until chicken juices run
  • clear. Remove and keep warm.
  • In the same skillet, melt remaining butter. Stir cornstarch mixture
  • and add to pan. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Add chicken and peaches; heat through. Sprinkle

2 of 2

Peach Chicken (continued)

Directions (continued)

  • with onions; serve with pasta. Yield: 4 servings.
Nutritional Facts: 1 serving (calculated without pasta) equals 359 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 278 mg sodium, 31 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 starch, 1 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.