Wednesday, November 10, 2010

Peachy Barbecue Chicken

Makes 8 servings

1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken breast halves (5 oz each)
1/4 cup canola or vegetable 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 oz each) sliced water chestnuts, drained
Hot cooked rice

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°F.  Either eat chicken immediately with hot rice or cool chicken and transfer to a labeled gallon freezer bag and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before reheating.  Cover and bake at 350°F for 50-60 minutes or until bubbly.  Serve with rice.

Recipe taken from

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