Ingredients
-
4
-
2
-
5 3/8
-
4
-
4
-
4
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
-
Directions
Peaches and Honey Baked Chicken,This delicious chicken makes use of one of my favorite summer fruits: peaches! And since I’m a closet Campbell’s tomato soup eater, this recipe is a favorite of mine. The extra sauce is tasty on rice.,I love this recipe and make it up for the freezer often as a “dump” meal. However, my family does not like the peaches in slices, so I puree them in the blender then add it to the soup. Seems to make the sauce a little more on the sweet side which my family loves. This is also great on Country Pork Ribs and also done on the grill brushing the sauce over it. I also serve the left over sauce on the side.,I thought this was good, but not FANTASTIC. I was hoping for a little sweeter sauce and felt like the vinegar and soup overpowered the honey/peach conbination.
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Steps
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1
Done
|
In a Saucepan, Combine Peaches, Tomato Soup, Honey, Vinegar, Brown Sugar, Vegetable Oil, Worcestershire Sauce, Dry Mustard, Paprika, Salt, Pepper and Garlic Powder. |
|
2
Done
|
Bring to a Boil, Stirring Constantly. |
|
3
Done
|
Reduce Heat and Simmer Uncovered For 30 Minutes, Stirring Occasionally. |
|
4
Done
|
Preheat Oven to 350 Degrees F. |
|
5
Done
|
Place Chicken Breasts in a Baking Dish; Pour Sauce Over. |
|
6
Done
|
Bake, Covered, at 350 Degrees For One Hour; Uncover and Bake Another 15 Minutes. |
|
7
Done
|
Serve With Plenty of Rice to Eat With the Extra Sauce! |
