I think that if you say you love peaches, you have accepted (and perhaps relish) the fact that you can't eat one without getting its juices all over yourself.
I love peaches, and I've come to terms with the above statement--I always have a napkin or twelve (or better yet, a wet rag) at the ready. Since our tomatoes are coming in at a good pace (knock on wood), I was able to recreate one of my favorite salsas, Newman's Own Peach Salsa. It's sweet and spicy, and I often find myself using
I guess we haven't quite hit primo peach season here (the ones I got at the store last week are still sitting unripened in the fruit bowl), but they were fine for this salsa (my go-to recipe with two peeled, pitted, and chopped peaches thrown in). It was the perfect selection to spruce up baked chicken breasts, which I later turned into a batch of chicken enchiladas using the method described here. This dish has it all--sweet, sour, salty, spicy, and tangy, all at once. Whether you eat the breasts whole or shred them up for enchiladas, I daresay it's another winner winner chicken dinner!
Speaking of winners, don't forget to enter my TOUCH brewer giveaway. It really is an awesome prize!
Pre-Peach Season Peach Salsa Chicken
- 4 breasts of chicken (or the tenderloin equivalent)
- 1 tablespoon taco seasoning mix
- 1 cup peach salsa, homemade or purchased
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Preheat oven to 375 degrees F and lightly grease a 13x9-inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts (you can dump the seasoning and chicken into a bag for a more thorough coating, if you want).
Place the chicken into the prepared dish.
In a bowl, combine the salsa, brown sugar, vinegar, and mustard and pour over the chicken.
Bake for 25-35 minutes (less for tenderloins), or until the internal temperature is 160 degrees F.
Shred for use in enchiladas, if desired!