Rating: 3.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 3

Our hands-free oven method helps prevent the sugary fruit butter from scorching.

Adam Hickman
Recipe by Cooking Light August 2011

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary

hands-on:
15 mins
total:
3 hrs 12 mins
Yield:
6 servings (serving size: 1 breast half and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth. Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish. Bake at 250° for 2 hours and 15 minutes or until thickened.

  • Preheat grill to medium-high heat.

  • Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

304 calories; fat 2.5g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.6g; protein 40.4g; carbohydrates 23.8g; fiber 1.7g; cholesterol 99mg; iron 1.6mg; sodium 409mg; calcium 37mg.
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