Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Nelson
Recipe by Cooking Light June 2014

Gallery

Credit: Iain Bagwell; Styling: Lindsey Lower

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

461 calories; fat 14.1g; saturated fat 3g; mono fat 6.3g; poly fat 2.9g; protein 42g; carbohydrates 42g; fiber 6g; cholesterol 115mg; iron 2mg; sodium 556mg; calcium 53mg.
Advertisement