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Serves 4 servings |
Chicken Breasts with Glazed Peaches and Poblano Pepper Corn Muffins
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Ingredients:
- cooking spray
- 1 box corn muffin mix (Jiffy is recommended)
- 1/2 cup shredded Mexican cheese blend
- 1 jar (7 oz) chopped pimentos
- 2 tbsp freshly chopped cilantro leaves
- 6 poblano peppers, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 cup sliced red onion
- 1 fennel bulb, thinly sliced
- 4 roasted chicken breast halves
- 1 can (14 oz) peaches, undrained
- 1 tbsp freshly chopped rosemary leaves
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Preparation:
- Preheat oven to 400 degrees.
- Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos, and cilantro when you add other ingredients.
- Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18-20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat.
- Add onion and fennel and saute 3-5 minutes, until soft.
- Add chicken, peaches, and rosemary.
- Bring to a simmer.
- Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
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