Adapted from the South Carolina Peach Commission
4 boneless, skinless chicken breasts
3/4 cup peach preserves
1 tablespoon lime juice
3 tablespoons Dijon mustard
1/4 teaspoon salt
1 cup fresh peaches, peeled and chopped
1 cup fresh peaches, coarsely mashed
1/2 cup red onion, chopped
1 avocado, peeled and chopped
1 tablespoon lime juice (or to taste)
1-2 teaspoons sugar
Salt to taste
1 cup finely chopped pecans
2-3 tablespoons dry bread crumbs
1/4 cup parve margarine, melted
Combine marinade ingredients in a food processor with the blade attachment; process until smooth.
Place chicken in a shallow dish and pour marinade over each piece. Pierce chicken with a fork. Cover with plastic wrap and refrigerate for several hours or overnight.
Prepare salsa by combining all salsa ingredients in a plastic bowl, cover and refrigerate for several hours or overnight.
Preheat oven to 375 degrees. Combine breading ingredients in a small bowl. Lightly spray another shallow baking dish. Press the breading onto both sides of each piece of chicken and place in the sprayed baking dish.
Bake uncovered for 20–25 minutes. Remove and serve with fresh peach salsa.
Recipes: Poultry, Chicken, Salsa, KosherAdd a comment