Jalapeño Peach Chicken
Ingredients:
4 boneless chicken breast halves
2 eggs, lightly beaten
2 cups all-purpose flour
salt and pepper
1 1/2 cups of peach preserves
1 jalapeno, seeded and chopped
about 6 green onions, chopped
Instructions:
Preheat oven to 400 degrees.
Line a baking sheet with foil and lightly spray with Pam
(for easy clean up).
In one shallow dish, lightly beat your two eggs (I use a pie
plate). In a second shallow dish, add in your flour and a generous pinch
of salt and pepper.
Dip each piece of chicken first in flour, then in your
beaten egg and then back in your flour. Place on baking sheet and repeat
with the rest of your chicken.
Bake chicken about 20 minutes or until nice and crispy and
the juices run clear when pierced with a fork.
To make the jalapeno peach relish, combine the peach
preserves with your chopped jalapeno and green onions (reserving a few pieces
for garnish) in a bowl. Keep refrigerated until you're ready to serve.
Remove the chicken from the oven and garnish with your
jalapeno peach relish.
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