Peaches and Honey Baked Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This delicious chicken makes use of one of my favorite summer fruits: peaches! And since I'm a closet Campbell's tomato soup eater, this recipe is a favorite of mine. The extra sauce is tasty on rice. Ingredients:
4 medium boneless skinless chicken breasts |
2 large peaches, peeled and chopped |
5 3/8 ounces cans condensed tomato soup |
4 tablespoons honey |
4 tablespoons cider vinegar |
4 tablespoons brown sugar |
1 tablespoon vegetable oil |
1/2 tablespoon worcestershire sauce |
1/2 tablespoon dry mustard |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
Directions:
1. In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder.
2. Bring to a boil, stirring constantly.
3. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Preheat oven to 350 degrees F.
5. Place chicken breasts in a baking dish; pour sauce over.
6. Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes.
7. Serve with plenty of rice to eat with the extra sauce!
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