Basil-Peach
Chicken Breasts
Ingredients
4
skinned and boned chicken breasts (about 2 lb.) (Make sure chicken is
patted dry before seasoning and placing in pan - other wise it
doesn't brown properly.)
1
1/4 teaspoons 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
Preparation
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.
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.
Bake at 350° for 15 minutes or until chicken is done.
