Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons canola oil
4 boneless skinless chicken breasts (5 oz each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sliced yellow onion
3 tablespoons balsamic vinegar
2 cups sliced firm ripe yellow peaches (2 cups = about 4 small)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
2 tablespoons thinly sliced fresh basil
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 56 mg | 6% |
| Carbohydrate | 15 g | 5% |
| Cholesterol | 102 mg | 34% |
| Total Fat | 12 g | 18% |
| Iron | 2 mg | 9% |
| Calories | 325 kcal | 16% |
| Sodium | 353 mg | 15% |
| Protein | 39 g | 78% |
| Saturated Fat | 2 g | 9% |
| Sugars | 11 g | 1% |
| Vitamin C | 15 mg | 25% |
Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.
Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and drained tomatoes.
Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165°F). Sprinkle with basil just before serving.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Peach Balsamic Chicken Skillet
