Peach-Glazed Chicken with Peach-Studded Bulgur

Yield: Serves 4 (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1 cup bulgur mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 461
  • Fat: 14.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 42g
  • Carbohydrate: 42g
  • Fiber: 6g
  • Cholesterol: 115mg
  • Iron: 2mg
  • Sodium: 556mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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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