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Peachy Barbecue Chicken

Total Time

Prep: 10 min. Cook: 30 min.

Makes

8 servings

Barbecue sauce and peach preserves bring the perfect combination of sweet and savory flavors to this tender dish from Laura Mahaffey of Annapolis, Maryland. It's a great meal if you have extra green peppers to use up.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup canola oil
  • 2 cups peach preserves
  • 1 cup chopped onion
  • 1 cup barbecue sauce
  • 1/4 cup soy sauce
  • 2 medium green peppers, julienned
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • Hot cooked rice

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months.
  4. To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.

Nutrition Facts

1 each: 514 calories, 11g fat (2g saturated fat), 78mg cholesterol, 1115mg sodium, 73g carbohydrate (55g sugars, 3g fiber), 32g protein.

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