Baked Chicken and Peaches

This is a great dish to make in summer when fresh peaches are cheap; I made it recently on a dark Autumn day with the skies full of rain – tinned peaches work just as well and bring a bright note to the day!

It takes very little time too mix up and put in the oven; combine it with some vegetables and instant mashed potatoes for a quick meal that is also toddler / child friendly!

(FYI I buy plain potato flakes from a bulk buy store rather than buying boxed instant mashed potato from the supermarket.)

Ingredients

• 2 chicken breasts (boned & skinned)
• 1/3c brown sugar
• 1 peach / 1/3 of a 400g tin of peaches
• 2 pinches of ground ginger
• 1 pinch allspice or ground cloves
• 1/2T lemon juice

Optional

• Superfine white rice flour or cornflour (corn starch) to make gravy.
• Potato flakes + boiling water + rice bran oil + salt + almond milk to make mashed potatoes.
• Broccoli.

Allergies: gluten free, dairy free, soy free, egg free, nut free.

Note: The recipe will also work well for larger amounts just double or triple the ingredients based on the number of chicken breasts you are cooking.

Directions

1. Take a pyrex baking dish and put in the brown sugar.
2. Put in the chicken breasts (turning them to coat them in sugar).
3. Lay slices of peaches over the chicken breasts.
4. Sprinkle the ground ginger, allspice, and lemon juice over the chicken and peaches.
5. Bake in a preheated oven at 180’C for approx. 30 minutes. Baste regularly with the chicken juices. Cover in tinfoil if needed.
6. Optional: After removing the chicken and peaches, whisk in some superfine white rice flour (or cornflour) to make a sweet gravy.
7. Optional: Serve with steamed broccoli, mashed potatoes, and gravy.