Tipsy Peach Chicken – Low Fat

I found this recipe over 10 years ago online (sorry, I don’t remember the source) and adapted it to make a nice, light luncheon or supper dish.  I would prefer fresh peaches, but canned ones also work fine and give a little pep to this low fat, low cal meal.

Tipsy Chicken with Peaches

• Servings: 4
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3 medium chicken breasts, cut into cubes
Salt/Pepper
1 tsp. olive oil
Large onion, finely chopped
1 tsp. smoked paprika
6 green onions with tops, chopped
¼ cup orange juice
2 Tblsp. Bourbon
1 cup sliced peaches
Grating of fresh nutmeg

Preheat oven to 400 degrees F

Spray a 9 inch casserole dish

Place chicken cubes in prepared casserole and sprinkle lightly with salt and pepper.  Set aside.

In a medium skillet, heat olive oil and cook onions over medium heat about 5 minutes.  Add paprika and chopped green onions.  Cook an additional 4 minutes.

Spread onion mixture over chicken; spoon orange juice and bourbon over the top and bake uncovered for @ 400 degrees F for 30 minutes, turning and stirring occasionally.

Remove chicken from oven and spoon peaches over the top.  Grate nutmeg lightly over peaches and return to oven to bake for 15-20 minutes more until chicken is done.

Serve over hot rice.

Diet Power:  ¼ of casserole with ½ cup rice =  278 calories, 3.7 g fat, 37.7 g carbohydrate, 1.99 g dietary fiber, 24.2 g protein. 

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