Peach Baked
Chicken on Bulgur

6 servings

Peaches and chicken are a luscious combination. Team them up with sweet dates and a gently sliced peach barbecue sauce, for an exceptional dish. Add a green vegetable and a salad and the meal is complete.

• 3/4 cup dry bulgur
• 2/3 cup chopped onions, DIVIDED
• 1/4 cup chopped dates
• 1 1/2 cups fat-free chicken broth, DIVIDED
• 1 16 oz. can sliced, undrained,
     peaches in juice
• 3/4 cup peach preserves
• 3 Tablespoons tomato paste
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons lemon juice
• 4 cloves minced garlic, DIVIDED
•    pinch white pepper
• 1 1/2 teaspoons Dijon mustard
• 1 pound skinless boneless chicken breasts

Preheat oven to 350°.

In small saucepan, combine bulgur, 1/3 cup onion, dates, and 1 1/4 cup broth. Bring to boil, cover, simmer 20 minutes. Remove from heat.

Drain peaches reserving 3 TBS JUICE. Dice peaches and stir into bulgur. Transfer mixture to shallow 2 quart baking dish.

In small saucepan, combine preserves, tomato paste, vinegar, lemon juice, peach juice, 2 cloves crushed garlic, pepper and mustard, and cook over medium heat for 10 minutes to blend flavors. Set aside.

Cut breasts in 2-inch cubes. Heat 1/4 cup broth in medium-large skillet over medium-high heat. Stir-fry chicken, 2 cloves crushed garlic and 1/3 cup onion for about 10 minutes, until chicken is no longer pink inside.

Place chicken pieces on bulgur and spoon preserve mixture over all. Bake for 20 minutes

Bon appetit!