3 boneless skinless chicken breasts
splash extra hot hot sauce (we used Kroger brand)
pepper
4 cloves fresh garlic
1/2" piece ginger, minced
parsley
oregano
crushed red pepper
1/4 c. low sodium gf free range organic chicken broth
Topping
1 c. frozen unsweetened peaches
1 jalapeño with seeds, chopped
1/4 c. red onion, chopped
chunky hot salsa
Spray a frying pan and place the chicken in it. Add the seasonings, chicken broth, and hot sauce and cook until the chicken juice runs clear. We had very thick breasts so it took ~ 10 minutes for our chicken.
Topping: Put the frozen peaches and chopped jalapeno in a microwave safe bowl or pot. Once the chicken is cooked, add remaining chicken juices to the peaches. Heat the peaches until they are warm (we nuked them for ~5 minutes). Once the peaches are warm and soft, carefully (don't burn yourself like me...) remove them from the microwave. Top the chicken with the minced garlic and ginger combination. Continue topping with salsa and the hot peach mixture. Top it off with a few more jalapeños and red onion slices.
For a different twist: spread your favorite fruit jam (I used unsweetened blackberry for Jon) over the top the cooked chicken.
I served this with warm Honey Mustard Potato Salad and spinach.
Yum, another way to use my overload of peaches. Colorado is peach country and this time of year they're on sale everywhere. Even the wonderful organic varieties, so I'll try those with this. Peaches and chicken together -- I've never thought of that, but sounds and looks yummy. And with some chopped jalapeno, even better. Good combo!
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