4 skinned and boned chicken breast halves — about 5
oz. each salt and pepper 1 tablespoon olive oil
1/2 cup red bell pepper — coarsley chopped
15 1/2 ounces can sliced peaches — drained/liquid reser
1/2 cup thick and chunky salsa
1 tablespoon frozen orange juice concentrate
2 tablespoons chopped fresh cilantro leaves — or parsley
Season chicken with salt and pepper. In large nonstick skillet, over Medium-High heat, heat oil. Add chicken; cook 9-10 minutes, turning once, until no longer pink in the cneter. Remove to platter. Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until crisp-tender. Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bilts from bottom of pan. Add peaches and cilantro; cook and stir 3 minutes until hot. Add chicken and any juices that may have accumulated on platter. Spoon sauce and peaches over chicken until glazed and serve. Makes 4 servings. MC formatting by bobbi744@sojourn.com Recipe by Gloria Pleasants of Williamsburg, Va, the grand-prize winner in the Reality Recipes Contest, sponsored by Del Monte. Published from Associated Press in Lansing (MI) State Journal, Sept. 1, ’97