05 Mar A Feast of Fridays: 3-Pepper Peach Chicken Bake
This is what was waiting for my husband when he got home from school today. (This is my day off, so unless we’re going out, I try to fix something a bit special on Friday nights this semester.)
Chicken (in this case, boneless chicken breasts) Use as many pieces as are necessary for your family. Tonight, I baked four boneless chicken breasts for two large people, and had one left over for Tim’s lunch tomorrow, unless he gets up in the night and finds it.
Red pepper, chopped
Green pepper, chopped
Yellow pepper, chopped
HUGE onion, chopped
1 peach, peeled & chopped
small can of mushrooms (fresh would be better, but a can was all I had) (drain it well)
small can water chestnuts (drained)
about 1/4 cup bean sprouts (it was an experiment, but he loved it!)
What to do:
In a baking dish that has a lid, marinate the chicken with the Texas Spicy Peach Grilling Sauce. Cover the marinated chicken with everything else, and bake in a 350 oven for an hour. Wrap the potatoes (pierce them first!) in foil and throw them in the oven with the chicken.
Served with green beans, baked potatoes, and homemade crescent dinner rolls (brag) this was a really nice meal.