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
3 medium chicken breasts, cut into cubes
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.
I was looking for a supper dessert to use up some fresh peaches. I wanted something that wasn’t too rich or too sweet and lighter than a pie or cobbler. This recipe from Mennonite Girls Can Cook fit the bill perfectly. It’s like peaches in a baked custard. I had enough for supper, for the next day’s lunch and some to send to my youngest daughter.
- 3-4 cups of sliced fresh peaches
- 1 cup whole milk (or light cream)
- 3 eggs
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Generously butter a deep-dish 9″ pie plate or a quiche pan.
Preheat oven to 375 degrees F
Place sliced peaches in the buttered pan.
Put milk, eggs, sugar, flour, vanilla and salt in a blender; blend until smooth and creamy.
The Clafouti will collapse as it cools. This is best when it is slightly warm but also good at room temperature. Makes 6 servings.
I just discovered this recipe last summer and used it several times when peaches were at their best. I watched a TV demo on Lidia’s Italian Cooking and thought it sounded wonderful. It’s a good way to use leftover Italian or French bread. I would recommend using a hearty bread rather than your favorite supermarket white loaf.
- 3 lbs. ripe peaches
- Juice and grated peel of one lemon
- 3/4 cup granulated sugar
- 6 Tblsp. butter
- 8 slices hearty bread, sliced fairly thin
- 1-1/2 Tblsp. sugar
- 1/3 cup all-purpose flour
- 1 Tblsp. dark brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp. cinnamon
- pinch of salt
- 4 Tblsp. butter
- 3 Tblsp. slivered almonds
Preheat oven @ 350 degrees F
Peel peaches and cut into 1/4″ thick wedges. Place peach slices in a bowl and toss with the lemon juice, lemon peel and 3/4 cup granulated sugar. Set aside.
Slice bread into the equivalent of 8 thin slices. In this case, I used some leftover Italian bread.
Melt 3 Tblsp. butter in large skillet and lay in half of bread slices. Brown on each side. Repeat with remaining butter and bread slices. Sprinkle slices with 1-1/2 Tblsp. granulated sugar.
Line the bottom of a 9″ baking dish with half of the browned bread slices – should just cover the bottom without overlapping. Spoon half of peaches/juices on top, arrange a second layer of bread over surface and a final layer of peaches.
Mix together the flour, brown sugar, granulated sugar, cinnamon, salt and cut in butter. Mix in slivered almonds. Crumble over the top of the peach lasagne and bake covered for 50 minutes and uncovered for 10 minutes longer.