Peachy Chicken
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 1 (10 ounce) can tomato soup
- 1⁄2 cup honey
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup brown sugar
- 2 tablespoons canola oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 2 lbs chicken breasts
- 1 (29 ounce) can peach slices
Directions
- In saucepan, combine tomato soup, honey, vinegar, brown sugar, oil and Worcestershire. Mix well.
- Whisk in ground mustard, salt, pepper and garlic powder. Bring to a boil. Reduce heat and simmer 15 minutes.
- Arrange chicken and drained peaches in greased baking dish. Pour sauce over chicken. Bake at 350 for 30 minutes.
- Turn chicken and bake 30 minutes longer, basting frequently.
- Remove from oven and allow to cool. Place in freezer bags, label and freeze.
- To serve: thaw. Heat until sauce is bubbly and chicken is heated through. Serve over rice.
- Variation: freeze before baking. To serve: thaw. Bake at 350 for 60 minutes, turning after 30 minutes.
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