CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
lace 3 plums and 1 peach into the work bowl of
alt until mostly dissolved. Add chicken breasts and let brine in
easpoon black pepper. Add the chicken pieces, and toss to coat
nch pieces.
Put
chicken and bread through fine blade
Preheat the oven broiler.
In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix.
Cook on Low for 6 to 8 hours.
Remove chicken and cooked fruit to platter.
Cut fresh peaches and place slices around chicken and cooked peaches for garnish.
Spray large skillet with nonstick cooking spray.
Over medium heat, cook chicken until no longer pink.
Remove from skillet; keep warm.
In 1 cup measuring cup, place reserved peach syrup (add enough water to make 1/2 cup).
Stir in cornstarch, ginger and salt.
In same skillet, cook peach syrup mixture, stirring constantly, until thickened.
Add reserved chicken, water chestnuts and pea pods; heat through.
Serve over rice.
ntil aromatic, then add the chicken meat into the wok. Use
Spray large skillet with nonstick cooking spray.
Over medium heat cook chicken in prepared skillet 8 to 10 minutes until browned and no longer pink.
Remove from skillet; keep warm.
In 1-cup measuring cup place reserved peach syrup; add enough water to make 1/2 cup.
Stir in cornstarch, ginger root and salt.
In same skillet cook peach syrup mixture, stirring constantly until thickened.
Add reserved chicken, water chestnuts and pea pods. Cook until heated through.
Serve over hot rice.
Precook and drain pea pods and set aside.
Remove the bones and skin from the chicken breasts and set aside.
Drain and slice water chestnuts and set aside.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add chicken.
Cook over medium heat for 8 to 10 minutes or until tender and no longer pink.
Turn to brown evenly.
Remove from skillet, keep warm.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add chicken.
Cook over medium heat for 8 to 10 minutes or until tender and no longer pink; turn to brown evenly.
Remove from skillet and keep warm.
-sealable plastic bag. Add Chicken and seal. Place bag
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano,