Ingredients
Scale
Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons Cask 8 Balsamic Vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic, minced
- 2 teaspoons Ying & Yang Chinese 5 Spice Powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small red onion, thinly sliced
- 1 tablespoon California Blend olive oil
- 2–3 medium peaches, pitted, thinly sliced
Instructions
Chicken Marinade
- In a medium bowl, stir together peach preserves, olive oil, soy sauce, cask 8 Balsamic vinegar, Dijon mustard, garlic, salt, black pepper, Yin & Yang Chinese 5 Spice powder, and red pepper flakes. (This makes about 1 1/2 cups).
- Heat over medium low heat until well combined and slightly thickened. Place in refrigerator to cool.
Chicken
- Pat chicken breasts dry, butterfly breasts, and pound each to about ½-inch thickness.
- To a resealable plastic bag, add the chicken and sliced red onions. Pour the marinade into the bag, seal, and mix to coat.
- Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.
- When ready, preheat the oven to 375°F.
- To a large oven-safe skillet over medium-high heat, add oil. Once hot, add chicken breasts and sear the chicken for a few minutes on each side, or until golden brown.
- Pour marinade over the chicken breasts in the skillet. Arrange 4-5 sliced peaches on top of each chicken breast and nestle the remaining peaches into the pan around the chicken.
- Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve over Rice or butter noodles