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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 king arthur unbleached 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 meat 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. Yield: 8 servings.
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