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.
Ingredients
4 serv.- medium boneless skinless chicken breasts↗4
- large peaches, peeled and chopped↗2
- cans condensed tomato soup5 3⁄8 ounces
- honey↗4 tablespoons
- cider vinegar↗4 tablespoons
- brown sugar↗4 tablespoons
- vegetable oil↗1 tablespoon
- Worcestershire sauce↗1⁄2 tablespoon
- dry mustard1⁄2 tablespoon
- paprika↗1 teaspoon
- salt↗1⁄2 teaspoon
- black pepper↗1⁄4 teaspoon
- garlic powder↗1⁄4 teaspoon
Step-by-step instructions
- 1
In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder.
- 2
Bring to a boil, stirring constantly.
- 3
Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- 4
Preheat oven to 350 degrees F.
- 5
Place chicken breasts in a baking dish; pour sauce over.
- 6
Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes.
- 7
Serve with plenty of rice to eat with the extra sauce!
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