A double dose of peach in Peach-Glazed Chicken with Peach-Studded Bulgur is a welcome sign of summer. You can also use diced plums or nectarines in the bulgur mixture.
1 1/3 cups water
3/4 cup uncooked bulgur
2 tablespoons canola oil, divided
2 1/2 tablespoons white wine vinegar, divided
2 teaspoons chopped fresh thyme
1 teaspoon grated peeled fresh ginger
2 cups chopped peaches
1/4 cup thinly sliced green onions
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 ounce goat cheese, crumbled (about 1/4 cup)
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup unsalted chicken stock (such as Swanson)
1/4 cup peach preserves
2 teaspoons whole-grain mustard
How to Make It
Combine 1 1/3 cups water and bulgur in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes; drain. Rinse with cold water; drain. Combine 1 tablespoon oil, 1 1/2 tablespoons vinegar, thyme, and ginger in a large bowl. Add bulgur, peaches, onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with goat cheese.
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
Add chicken stock to pan; cook 2 minutes, scraping pan to loosen browned bits. Stir in the remaining 1 tablespoon vinegar, peach preserves, and mustard; cook 1 minute. Spoon glaze over chicken. Serve chicken with bulgur mixture.
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