Spicy Chicken with Peach Salsa

    This recipe comes from a Gooseberry Patch pamphlet entitled: Fall Favorites with Sun-Maid Raisins & Dried Fruit 2007. 

 

Spicy Chicken with Peach Salsa 

1/2 t. dried oregano          1/2 t. ground cumin 

1/4 t. cayenne pepper       1/2 t. salt 

1 T. olive oil                    4 boneless, skinless chicken breasts 

3/4 c. red onion, diced      3/4 c. green pepper, diced 

3/4 c. tomato, diced         1 clove garlic, minced 

6-oz. pkg. Sun-Maid California Peaches, diced 

3/4 c. water                    cooked rice or flour tortillas 

    Combine spices and salt in a small bowl; sprinkle over both sides of chicken. Heat oil in a large skillet over medium heat. Cook chicken for 3 minutes on each side, until golden. Remove chicken from skillet; set asive. Stir in onion, green pepper, tomato and garlic, scraping browned bits from bottom of skillet. Cook for 3 minutes until vegetables begin to soften. Add dried peaches and water; return chicken to skillet. Cover and simmer for 5 to 10 mnutes, until chicken tests done in center. Serve chicken with peach salsa from skillet over cooked rice, or slice chicken and serve with salsa in tortilla wraps. Serves 4. 

    I am sorry to say that this was not a stellar recipe. The chicken was nicely seasoned and moist, but the salsa was watery and just so-so. I would definitely advise not using the 3/4 cup of water; maybe 1/4 cup. After the tomatoes and other veggies cook down a bit they just don't need that much liquid. I served this with rice. Tomorrow's breakfast: corn oysters and bacon (a truly vintage recipe)!