Coconut Chicken and Peaches

Farm fresh peaches have been the star fruit in my house the past few weeks.  This dish uses fresh peaches and boneless skinless chicken breasts to make a delightful summer dish. The topping with toasted almonds and coconut adds texture and completes this dish.

Recipe adapted from Food Network

Ingredients:

2-3 boneless skinless chicken breasts cut in half

¼ teaspoon salt

1/8 teaspoon pepper

2 tablespoons brown sugar

2 tablespoons low sodium soy sauce

2 tablespoons peach balsamic vinegar or rice vinegar

¼ cup orange juice

1 teaspoon fresh ginger

2 cloves garlic

½ cup low sodium chicken broth

2-3 large firm peaches cut into ¼ inch slices

2 tablespoons sliced almonds

¼ cup shredded unsweetened coconut

Directions:

1. Mix brown sugar, soy sauce, vinegar, and orange juice.  Pour over chicken and allow chicken to marinate for at least 30 minutes.
2. Spray a nonstick pan with olive oil spray.  Remove chicken from marinade and reserve marinade.  Season chicken with salt and pepper. Cook the chicken over medium high heat until browned about 2 minutes per side. Remove the chicken and set it aside.
3. Add the ginger and garlic to the pan and cook stirring for 30 seconds. 
4. Add the chicken broth, soy mixture, and peaches to the pan.  Turn the heat to high.  Cook uncovered for 6 minutes stirring occasionally.
5. Add the chicken back to the pan with the sauce and turn the heat down to low.  Cover and cook for at least 5 minutes until chicken is cooked through.
6. Meanwhile toss the almonds and coconut in a dry skillet over medium heat stirring for 2 minutes.
7. Serve the chicken topped with the sauce and sprinkled with toasted almonds and coconut.