Main Dishes
Baked Chicken Breast with Stewed Peaches
Baked Chicken Breast with Stewed Peaches
Serves: 4
For an easy, elegant meal, pair mild-tasting chicken with fruit. The peaches by themselves are amazing (they could double as dessert!), but when cooked with the chicken produce a lovely dish with absolutely no butter or oil. We use crushed almonds where some cooks might use buttered bread crumbs.
Calorie: 390, Proteins: 35 g, Total Fat: 7 g, Fiber: 1 g.


1 tbs olive oil 4 each boneless, skinless chicken breasts, 5 to 6 ounces each 1 dash salt, optional 3 cups juice of 6 oranges 4 slice eaches (about 13/4 pounds), peeled, pitted, and sliced 1/2 cup packed raisins 1 Tbs chopped toasted almonds, for garnish


Preheat the oven to 350°F. Rub a tiny amount of olive oil in a shallow baking pan large enough to hold the chicken in a single layer. Lay the breasts in the pan and sprinkle lightly with salt, if desired. Bake for about 35 minutes or until the chicken is cooked through and an instant-read thermometer registers 170°F when inserted in the thickest part of the chicken. Pour off the pan juice from the chicken. Meanwhile, in a saucepan, combine the orange juice, peaches, and raisins. Bring to a boil, reduce the heat, and simmer, uncovered, for about 20 minutes or until the peaches are soft. Serve the chicken with the stewed peaches and sauce spooned over it and garnished with almonds. Toasted Almonds Put the nuts in a small dry skillet and toast over medium-high heat for 3 to 5 minutes, shaking the pan, until the almonds are fragrant and lightly browned. Remove from the heat and set aside to cool.

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