 Sweet and heat is the perfect balance with peach salsa and spicy chicken. Serve in a tortilla or over rice.
Ingredients
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 5-ounces each)
1 tablespoon canola or olive oil
3/4 cup diced red onion
3/4 cup diced green bell pepper
3/4 cup diced tomato
1 clove garlic, pressed or minced
1 package (6-ounces) Sun-Maid California Peaches, diced
3/4 cup water
Directions:
COMBINE oregano, cumin, salt and cayenne in a small bowl;
SPRINKLE half of the seasoning on one side of the chicken breasts.
HEAT oil in a large covered skillet.
PLACE chicken seasoned side down.
SPRINKLE with remaining seasoning.
BROWN 3 minutes on each side.
REMOVE from pan.
ADD onion, bell pepper, tomato and garlic to pan.
STIR, scraping browned bits from bottom of pan.
COOK over medium heat 3 minutes until vegetables begin to soften.
ADD peaches and water.
RETURN chicken to pan, cover and simmer 5 to 10 minutes until chicken tests done in center (165 F).
SERVE chicken and peach salsa over rice, or slice chicken and serve with salsa in a tortilla wrap.
Makes 4 servings.
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