Barbara's Peachy Chicken
- 2 chicken breast (two small or one large, as needed to feed your crowd)
- 1/2 c Flour (Plain)
- 1 T butter (14g)
- 1 T oil
- 1/3 c orange juice
- 2 t vinegar
- 2 t Sugar (Brown)
- 1/2 t dried basil
- 1/4 t ground nutmeg
- 1/2 t Salt (Table)
- 2 peaches (either canned drained halves (one half a 16oz can) or fresh, skinned, pitted, and halved)
Shake chicken pieces in bag with flour, salt & pepper to taste; brown in butter & oil.
Place chicken in a greased casserole dish. Combine orange juice with vinegar, sugar, basil, nutmeg, and salt; pour over chicken. Cover and bake at 375F for 1 hour and 15 minutes or until tender.
Then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.
SJ Note 12 Aug 2010: This is good! Nice and moist, tender, flavorful. I found the orange juice a bit too strong, so I've reduced that amount a bit. The original called for basting often, but I only basted when I uncovered the dish, and it was still tender and moist, so I've eliminated that instruction. This does need a bit more salt, so I've added some to the orange juice mixture. If you use fresh peaches, remember to blanch them ( http://localfoods.about.com/od/summer/ss/PeelPeach.htm ) to make peeling easier. Tasty, definitely a keeper - a nice summery dish.