of peaches and a sprinkling of brown sugar,
the spice of ginger and cloves, and a
smidgen of lemon juice all heighten the
flavor of these baked chicken breasts."
oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
2. Place chicken in the prepared baking
dish, and sprinkle with 1/2 cup of brown
sugar. Place peach slices over chicken, then
sprinkle with remaining 1/2 cup brown sugar,
ginger, cloves, and lemon juice.
3. Bake for about 30 minutes* in the
preheated oven, basting often with juices,
until chicken is cooked through (internal
temperature of 165) and juices run clear.
I modified this recipe; made the chicken for
Shabbos dinner and it got raves from
everyone! How did I modify it? I only had 6
chicken breasts so I used those but did not
cut back on any of the spices.
I was unable
to get fresh peaches so I used sliced canned
peaches in 100% juice. I put the chicken in
the pan, poured the juice over the chicken
breasts and then continued with step 2.
found it was easiest to measure the ground
ginger and cloves, put it in my hand and
sprinkle from my finger tips.
*It took an hour for my chicken breasts to
reach an internal temp of 165 degrees with
the juices running clear. I removed the
chicken topped with peaches from the pan,
poured the remaining juice into a saucepan
and then thickened it with potato starch.
put the sauce in small side dishes for each
dinner guest to dip the chicken. Served with
green beans and brown rice.
My husband loved the dish and recommended I
add more peaches the next time I make it.
I think this recipe will make a great "sweet
and sour chicken" base and will be trying it
out in the near future.