Sunday, October 20

Recipe: Basil-peach chicken breasts

Courtesy of Amy Giroux.

Courtesy of Amy Giroux.

/ Daily Bruin

Basil-peach chicken breasts


4 skinned and boned chicken breasts (about 2 pounds)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
3/4 cup reduced-sodium fat-free chicken broth
4 large peaches, peeled and cut into 1/4-inch thick slices
(about 2 cups)
Add bacon as garnish


  1. Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large oven-proof skillet over medium-high heat. Heat 2 minutes on each side or until browned. Remove chicken from skillet, keeping drippings in skillet.
  2. Reduce heat to medium. Add shallot to hot drippings in skillet, and saute 3 minutes or until tender. Add garlic, and saute 45-60 seconds or until fragrant. Add basil, chicken broth and peaches. Return chicken to skillet, and turn to coat.
  3. Bake at 350 degrees for 30 minutes or until chicken is done.

– Source: Amy Giroux, third-year psychobiology student

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