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Name: Chicken with Curried Peaches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Curry powder; or to taste; 1 ts Finely minced ginger root; Toasted walnuts; for; 1 tb olive oil; 1/2 c Fresh orange juice; 1 tb Light brown sugar; 4 Peaches; at room temp, Peel,; 1 1/2 lb Skinless Boneless Chicken

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INGREDIENTS

1 tb Curry powder; or to taste
1 ts Finely minced ginger root
Toasted walnuts; for
1 tb olive oil
1/2 c Fresh orange juice
1 tb Light brown sugar
4 Peaches; at room temp, Peel,
1 1/2 lb Skinless Boneless Chicken

Servings

INSTRUCTIONS

Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat. Add 1/4 cup water, stir in the curry powder and heat until bubbly. Add the chicken and cook, covered, stirring occasionally, until it is lightly browned and cooked through, about 5 minutes. With a slotted spoon, transfer the chicken to a bowl, and cover to keep warm. Meanwhile, in a measuring cup, combine the orange juice, brown sugar and ginger, stirring until the sugar is dissolved. Add the peaches and orange juice mixture to the skillet; stir until the fruit is lightly cooked and the sauce is bubbly, about 3 minutes. Add the chicken and stir gently until the mixture is warmed through, about 1 minute. Taste and adjust seasonings if needed. Garnish with toasted walnuts before serving (optional). Yield: 4 servings. FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The 15-Minute Chicken Gourmet by Paulette Mitchell (Macmillan, $23) is the ticket. Disregard the 15-minute promise: About the only thing you can cook in that amount of time is scrambled eggs. But the recipes in the book are relatively quick, and they often incorporate a vegetable, fruit or pasta, so you dont have to deal with side dishes. For this delicious dish, just make some rice and youre set. Published Wednesday, August 13, 1997, in the San Jose Mercury News. Copied with permission. NOTES : Cal 280, Fat 6.5g, Carb 13.9g, Fib 1.9g, Pro 40.4g, Sod 118mg, CFF 21.4%. Posted to Digest eat-lf.v097.n228 by Reggie Dwork on Sep 10, 1997

NOTES

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Chicken with Curried Peaches

1 tb Curry powder; or to taste
1 ts Finely minced ginger root
 Toasted walnuts; for
1 tb olive oil
1/2 c Fresh orange juice
1 tb Light brown sugar
4 Peaches; at room temp, Peel,
1 1/2 lb Skinless Boneless Chicken

Heat the olive oil in a large non-stick skillet or saute pan over  medium-high heat. Add 1/4 cup water, stir in the curry powder and heat  until bubbly. Add the chicken and cook, covered, stirring occasionally,  until it is lightly browned and cooked through, about 5 minutes. With a  slotted spoon, transfer the chicken to a bowl, and cover to keep warm.    Meanwhile, in a measuring cup, combine the orange juice, brown sugar and  ginger, stirring until the sugar is dissolved. Add the peaches and orange  juice mixture to the skillet; stir until the fruit is lightly cooked and  the sauce is bubbly, about 3 minutes. Add the chicken and stir gently until  the mixture is warmed through, about 1 minute. Taste and adjust seasonings  if needed. Garnish with toasted walnuts before serving (optional).    Yield: 4 servings.    FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The  15-Minute Chicken Gourmet by Paulette Mitchell (Macmillan, $23) is the  ticket. Disregard the 15-minute promise: About the only thing you can cook  in that amount of time is scrambled eggs. But the recipes in the book are  relatively quick, and they often incorporate a vegetable, fruit or pasta,  so you dont have to deal with side dishes. For this delicious dish, just  make some rice and youre set.    Published Wednesday, August 13, 1997, in the San Jose Mercury News. Copied  with permission.    NOTES : Cal  280, Fat 6.5g, Carb 13.9g, Fib 1.9g, Pro 40.4g, Sod 118mg, CFF  21.4%.  Posted to Digest eat-lf.v097.n228 by Reggie Dwork <reggie@reggie.com> on  Sep 10, 1997

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 4 Servings

Calories: 219
Calories from Fat: 54 (25%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.4g
Cholesterol 117.6mg		36 %
Sodium 130mg		4 %
Potassium 407.7mg		11 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.7g
Protein 36g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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