Sprinkle chicken breast halves with salt and pepper, and arrange in a 13- x 9-inch pan. Set aside.
Melt butter in a skillet over medium heat; add onion, and saute 5 minutes or until tender. Stir in paprika. Add green onions, reserving 1 tablespoon; cook, stirring occasionally, 4 minutes.
Spread onion mixture evenly over chicken; drizzle with orange juice and bourbon.
Bake at 400° for 50 minutes, turning occasionally and basting with pan drippings. Top with chopped peaches, and sprinkle with nutmeg. Bake 15 more minutes or until chicken is done; transfer chicken to a serving dish. Drizzle with pan drippings, and sprinkle with reserved green onions.
I had high hopes for this dish, but they were not satisfied. The flavors did not meld/blend. It did not taste bad, but it was like eating chicken with onions and peaches as side dishes. I bet it would be good to use pork chops seasoned with a pork rub without onions. Bake and then add peaches, nutmeg and a little brown sugar before finishing in the oven. I will try it that way instead of as written.
Very tasty - different than your average chicken dish. Looks nice on the plate as well. I made it as written, but used boneless thighs since this is what I had on hand. Make sure you get quality peaches and don't skip the green onions. Served with couscous to soak up the delicious sauce, and roasted broccoli. Yummy!
This is a quick and easy recipe that has great flavor. I made this years ago when it first appeared in the magazine. I used boneless chicken breasts and reduced the baking time -- that's the only change.
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