January 15, 2012
Serves: 6
Ingredients:
6 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup peach preserves
2 tablespoons balsamic vinegar
1/2 jalapeno pepper, seeded and minced (see Note)
Instructions:
1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. Sprinkle chicken with salt and pepper. In a small bowl, whisk together the peach preserves, vinegar and jalapeno pepper. Spoon mixture over chicken.
3. Bake 15 to 20 minutes, or until no pink remains in chicken and juices run clear.
Note:
For bone-in chicken breat, cook chicken for 50 minutes or until no pink remains in chicken and juices run clear.
The juices and seeds of fresh jalapeno peppers can burn your eyes and hands, so be sure to wear some type of protective gloves when handling them, and keep them away from your eyes. If you like it spicy, throw in the whole seeded and minced jalapeno!
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