Sweet peaches, basil and shallots are a wonderful combination of flavors in this light, tasty sweet chicken dish.
Occasionally, I would like to take a break from testing new recipes and making something from one of my many cookbooks. When looking through a cookbook, I usually like to try something I never would have thought of making, which is what inspired me to try this dish from Virginia Willis & # 39; cookbook, Lighten Up 'Yall; Classic southern recipes made healthy and wholesome. It is also peach season, so now is the time to eat and enjoy the sweetest, juiciest peaches.
The author shares a really good tip for peeling the peaches easily: Bring a small pot of water to a boil and leave an ice bath ready in the sink. Use a mating knife to cut an "X" at the flower end of the peach. Gently place the peach in the water for 15 to 30 seconds, then transfer it to the ice bath with a slotted spoon. The "X" opens easily and the skin can be removed by gently pulling with a mating knife.
The recipe below is exactly as written in her book, I did not make the full recipe so the picture shows only 2 breasts instead of three. I really enjoyed the flavors of this dish, it was light and flavorful and easy to make. My husband is not a fan of fruit in his dinners, so it was not his type of dish, but he did clean his plate. Hope you enjoy it!
Pander Basil-Peach chicken breast
- 3 boneless chicken breasts, 1 1/2 lbs
- kosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 teaspoon fresh grated ginger
- 2 garlic cloves, finely chopped
- 12 basil leaves, finely chopped plus more for decoration
- 1 cup low sodium chicken broth
- 4 large peaches, peeled, cut and sliced 1/4 inch thick (about 2 cups)
Preheat oven to 350 ° F.
Pat the chicken dry with paper towels, and season with salt and pepper to taste.
Heat the oil in a large ovenproof skillet over medium-high heat until it shines.
Add the chicken and cook until brown, approx. 2 minutes per Page.
Remove it to a plate and set it aside.
Lower the heat.
Add shallot and cook until translucent, approx. 3 minutes.
Add ginger and garlic to the pan and cook until fragrant stirring, 45 to 60 seconds.
Add chopped basil, chicken stock and peaches.
Put the chicken back in the pan and turn it to coat.
Transfer to the oven and bake until the juice runs clear when the chicken is pierced with a knife, about 15 minutes.
Cut the chicken and serve immediately.
Serving: 1/2 breast with peaches, calories: 169kcal, carbohydrates: 6g, protein: 24g, fat: 5g, fiber: 0.9g
Blue Smart Points: 1
Green smart points: 3
Purple Smart Points: 1
Points +: 4
Keywords: dairy-free, gluten-free, low-carbohydrate, Paleo, under 30 minutes, full 30 recipes
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