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


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


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


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


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.


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