Wednesday, June 6, 2012

Basil-Peach Chicken Breasts

Basil-Peach Chicken Breasts

I made this last night for dinner. It is one of those recipes you try and it turns out to be a keeper.
It's in this months Southern Living magazine. But here is the complete recipe and link.


4 skinned and boned chicken breast (about two pounds)

1 1/4 teaspoon Kosher Salt

1/2 teaspoon freshly ground pepper

  • 2 tablespoons canola oil
  • 1 shallot, thinly sliced
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 12 fresh basil leaves, finely chopped
  • 1 cup reduced-sodium fat-free chicken broth
  • 4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
  • Garnish: fresh basil leaves


  1. 1. Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.
  2. 2. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
  3. 3. Bake at 350° for 15 minutes or until chicken is done.

1 comment:

  1. This looks delicious! I am jotting it down to make it too! Thanks for sharing.