- 6 Kimmel Orchard Peaches
- 2 Boneless Skinless Chicken Breast
- 1 Cup Onion – Diced
- 1 Regular Size Can Chicken Stock or Broth
- 2 Tblsp. Lemon Juice
- 2 Tblsp. of Minced Kimmel Orchard Habanero Garlic
- 2 Tblsp. Soy Sauce
- 1 Dash Nutmeg
- 3 Tblsp. Brown Sugar
- 1 1/2 Tsp. Cinnamon
- 2 Tblsp. Kimmel Orchard Hot Peach Sauce
- Coconut Oil
- Brown or White Rice
- Salt, Pepper, Basil, Oregano to Taste
First, slice peaches and place in medium to large saucepan. In the saucepan, add the cinnamon, brown sugar, lemon juice, and nutmeg. Bring to a boil, then turn low and simmer until peaches are very soft and most of the liquid is absorbed and it is a caramel like consistency.
While Peaches are Cooking:
Dice the onion and sauté in a large pan with coconut oil, salt, pepper, basil, oregano, and Kimmel Orchard habanero garlic. Once the onions are browned and caramelized, add the chicken and cook on each side for 3-5 minutes. Add the chicken stock, Kimmel Orchard hot peach sauce, and soy sauce to pan. Bring to a boil, cover and cook until all broth is absorbed. Once the chicken is done, add your cooked peaches and stir until mixed. Serve over rice.
Stay tuned for our side dish of Zesty Zucchini & Corn!