Monday, November 1, 2010

Peach Chicken

This is an easy recipe for marinated chicken.  You can cook the chicken in a pan over medium heat on the stove top, or you can bake the chicken in the oven for 45 min.   Alone this dish does not have any veggies, so make sure you serve with a starch and a good quality vegetable.  I like asparagus and rice to accompany this meal.

6 large or 9 small chicken breasts          7.28
18 oz jar of peach preserves                    1.98
1 bunch green onions--sliced                    .58
3 Tbsp balsamic vinegar                            .25
1 Tbsp vegetable oil                                   .05
1/2 tsp pepper

There wasn't a sale on chicken at the store I bought in bulk.  I used 6 large chicken breasts and put two in the freezer for another day.  In this package they cost $1.21 per breast.  These were so large I cut each one in half and put 4 halves in each meal.  I put 4 halves in a 8x8" pan for tonight's dinner and 4 halves into two separate gallon zip lock bags.


Mix all of the peach preserves in a medium sized bowl with the pepper, sliced onions and balsamic vinegar.  It turns a wonderful caramel color.

Then pour 1/3 of this gooey marinade over each meal of 4 chicken breast halves. 

The pan on the left is for dinner tonight and the other two bags have been labeled with marker on the outside and go into the freezer.  When you're ready for the frozen ones thaw two days in the fridge, then pour into a frying pan on the stove top.  Heat over medium high heat for 5 min on each side and serve.  Or you can thaw the chicken and pour into a pan and bake.  Tonight I'm going to bake our chicken so it's going into the oven at 350 degrees for 45 min.  The chicken with marinade costs $3.38 each.  I'm going to serve ours with mixed steamed veggies and rice for an approximate cost of $6.50.  This will feed my husband and I for dinner, plus two left over lunches for work tomorrow. Yum!

I like to put some of the extra sauce from the baking pan onto the rice. 

Christie aka Keeza

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