Peach Glazed Chicken Breasts for #SundayFunday
Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join - we'd love to have you!
Cam from Culinary Adventures with Camilla invited us to Get Peachy today! She said: August is National Peach Month. Let's end the month with your peach creations. Use fresh, frozen, jam...whatever you like as long as it uses peaches.
I always have an obscene amount of local jams. I can't help myself. I've spend $100s of dollars at a time, multiple times in 1 year, at little roadside stands... I have issues. SO that said! I had beautiful local peachy jam in my pantry just begging to be used for this month's event! What a lovely, sweet, sticky sauce this makes. You can taste it and tweak the flavors be sweeter / tangier / more savory depending on your mood.
I added this chicken to some sautéed mushrooms and zucchini along with some cooked rice and added more sauce and oohhhh yumm. I don't know what I'd call that, but it was delicious. Jam makes a great sauce base!
See what everyone decided to make and share today!
- Citrus Peach Sangria by Food Lust People Love
- Fresh Peach Iced Tea by Our Good Life
- Fuzzy Melba by A Day in the Life on the Farm
- Georgia Peach Cocktail by Amy's Cooking Adventures
- Grilled Peach Cocktail of Heavenly Wisdom by Culinary Adventures with Camilla
- Homemade Fresh Peach Nectar by Sneha’s Recipe
- Maple Roasted Peaches by Mayuri’s Jikoni
- Peach Glazed Chicken Breasts by Making Miracles
- Peach Scones by Palatable Pastime
Peach Glazed Chicken Breasts
1 cups peach preserves or jam
2 TBS soy sauce
1 TBS Dijon mustard
1 TBS minced garlic
1/4 tsp salt
1/4 tsp black pepper
4 chicken breasts, sliced in half / pounded thin and even
2-3 TBS olive oil
- Place chicken in a ziploc bag or resealable tupperware. In a bowl, combine all marinade ingredients: peach jam, soy sauce, Dijon mustard (I used horseradish mustard), minced garlic, salt, and pepper. Stir to combine. Remove about 1/3 cup of the sauce and set aside in a small tupperware, refrigerate.
- Pour remaining sauce over the raw chicken, tossing to evenly coat. Allow chicken to marinate for at least 4 hours, up to overnight.
- Heat a large skillet over medium-high heat with 2 TBS olive oil, sear the chicken on each side until browned (about 2-3 minutes), adjusting temperature as needed.
- If chicken is still raw in the middle (mine was), place in a 350 degree oven on a baking sheet for about 10 minutes, until it reaches 160 degrees internal temperature. (If you prefer to grill, this would be a great recipe for grilling)!
- Serve with reserved sauce drizzled over the top.
Recipe adapted from Food Network