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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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 rice.
Nutrition Facts
1 each: 329 calories, 4g fat (1g saturated fat), 63mg cholesterol, 510mg sodium, 47g carbohydrate (21g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1/2 fat.
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  • traccrann
    Jul 9, 2013

    Wonderful, light, and fresh dish. 1/2 tbs of dried basil does not really cut it. I used a TBS of dried basil, then garnished it with another 2 TBS of fresh basil.... awesome.