Chicken Peachy Keen with Cream

One benefit of having a dry summer in Texas is that the peaches are AWESOME during drought years.  Throughout the summer, I could always count on the farmer’s markets having an abundance of amazing, juicy, delicious peaches.

Tonight’s recipe was a hit for all the boys in the house – my husband included.  Hope you like it too!

Chicken Peachy Keen with Cream

Ingredients:

6 chicken breast halves

4 fresh peaches

1 13.5 oz can organic unsweetened coconut milk (do NOT shake!)

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 tsp vanilla extract

1/4 cup finely chopped walnuts

Directions:

Carefully open can of coconut milk.  Pour cream from the top into the blender.  Discard remaining watery portion, or save for another purpose (or drink it!).  Blend together thoroughly with peaches, cinnamon, nutmeg, and vanilla.

Pour half of the mixture into a bowl or zip-top bag to use as a marinade.  Reserve remaining in the refrigerator.  Allow chicken breasts to marinate for about an hour.

Preheat oven to 350 degrees.  Remove chicken from marinade and place in a baking dish.  Sprinkle chopped walnuts over the top.  Bake, uncovered, for 45 minutes.

Remove from oven and serve chicken with “peachy keen” sauce spooned over the top.  For kids, it works as a fun dipping sauce!

I actually have quite a bit of the sauce/marinade left over, so I’m now pondering other ways to use it.  🙂

———————————————————–

Not wanting to neglect the veggie portion of our meal, I threw together this ultra-quick side dish with the ingredients I had on hand.

Spaghetti Squash with Sauteed Spinach and Red Cabbage

Ingredients:

1 spaghetti squash

1 red cabbage

about 1.5 pounds fresh spinach

2 tablespoons butter

3 tablespoons balsamic vinegar

2 tablespoons dijon mustard

1/4 cup extra virgin olive oil

Directions:

Pierce squash in 6 places with a knife.  Microwave on high about 15 minutes, or until softened.  Meanwhile, shred cabbage and spinach.  Melt butter over medium heat.  Sautee cabbage and spinach until cabbage is slightly softened.  Remove squash from microwave, cut in half, and scoop out seeds.  Separate spaghetti “strands” with a fork and combine with cabbage and spinach.

In a separate small bowl, combine mustard and vinegar.  Slowly drizzle in olive oil, wisking until a thorough emulsion is created.  Add dressing to squash mixture, stir to combine, and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s