Savory Peach Chicken and Breaded Zucchini


So this morning I was trying to come up with something for supper.  Then I came across Iowa Girl Eats recipe for Savory Peach Chicken so I knew I had most of the ingredients on hand so I gave it a whirl plus I had zucchini I needed to use.

Savory Peach Chicken

Ingredients

  • 2 T brown sugar
  • 2T soy sauce
  • 2 T rice vinegar
  • 1/4 c. pineapple orange juice
  • 1/2 c. vegetable broth
  • 2 t. extra virgin olive oil
  • 4 chicken breasts, pounded
  • salt & pepper
  • 2 garlic cloves, minced
  • 2 peaches, sliced thin

Directions:

1.  Combine brown sugar, soy sauce, rice vinegar, pineapple orange juice, and vegetable broth in a bowl.  Set aside.

2.  Preheat oil in a large skillet over medium-high heat.  Season chicken breats and salt & pepper, then place in the hot skillet.  Cook until golden brown on one side, then flip and cook until golden brown on teh other side, about 4 minutes total.  Chicken will not be cooked through.  Remove to a plate and set aside.

3.  Add garlic to the hot pan and stir constantly no more than 10 seconds.  Add the brown sugar/vegetable broth mixture and sliced peaches to the pan, and increase heat to high.  Cook for 6 minutes, stirring once or twice, until sauce has thickened and peaches start to become soft.

4.  Nestle chicken back into the skillet, reduce heat to medium-low, place a lid on top and cook for 5 more minutes, or until chicken is cooked through.  Serve on top of brown rice.

This is fantatastic and the kids loved it.

Breaded Zucchini

Ingredients:

  • 1 c whole wheat bread crumbs
  • 2 T grated Parmesan cheese
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1/4 t dried oregano
  • 1/4 t pepper
  • 2 egg whites
  • 1 T hot sauce
  • 2 T whole wheat flour
  • 2 medium zucchinis, sliced into 2 x 1/2-in sticks

Directions:

1.  Preheat the oven to 400°.  Place the bread crumbs, cheese, garlic powder, onion powder, oregano, and pepper on a sheet of waxed pepper.  Mix the ingredients with your fingertips until well combined.  Set aside.

2.  Mix the egg  whites and hot sauce in a shallow dish.

3.  Place the flour on a sheet of waxed paper.

4.  Dip the zucchini in the flour, then in the egg whites, and then in the breadcrumb mixture.

5.  Place the zucchini on a cookie sheet and bake about 10 minutes or until the zucchini is tender.  Sprinkle with salt and serve immediately.

The kiddos loved these as well and we served them with a side of ranch.

It was so nice out we sat outside to eat supper.

You have got to love these summer nights when it is cool enough to eat outside and yet the bugs aren’t bothering you yet.  Off to do some yoga.  Have a great night.

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