- 4 bone-in chicken breast halves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons butter or margarine
- 1 large onion, diced
- 1 teaspoon paprika
- 1 1/2 cups chopped green onions
- 1/2 cup orange juice
- 2 tablespoons bourbon
- 1 cup chopped fresh peaches
- Dash of ground nutmeg
How to Make It
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.