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
- 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.
- 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.
- Bake at 350 degrees for 30 minutes or until chicken is done.
– Source: Amy Giroux, third-year psychobiology student