Peach BBQ Glazed Chicken
Recipe on Del Monte web site
- 2 cans (15.25oz.ea.) Del Monte® Yellow Cling Peach Chunks in Heavy Syrup or Del Monte Cling Sliced Peaches in Heavy Syrup. (I used peach slices in natural juice)
- 1 can (14.5oz.) Del Monte® No Salt Added Petite Cut Diced Tomatoes, not drained
- 1/2 cup prepared BBQ sauce
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb
1.Drain peaches, reserving 1/2 cup syrup. If using sliced peaches, chop slices into thirds. Heat a large 10 to 12-inch skillet over medium-high heat. Add reserved peach syrup, tomatoes and prepared prepared BBQ sauce; stir to combine. Bring to a boil and cook 3 minutes, stirring constantly, or until sauce leaves a clean path when spatula is drawn across bottom of skillet.
2.Add chicken and top with peaches. Reduce heat to medium and cook 5 minutes; turn chicken. Cook 15 minutes, uncovered, or until chicken is no longer pink inside.
3.Serve chicken topped with peach sauce.
For spicy BBQ flavor, serve with favorite hot sauce.