You may also like
Categories:
chicken breasts peaches tomato soup honey cider vinegar brown sugar vegetable oil Worcestershire sauce dry mustard paprika salt black pepper garlic
Viewed: 5 - Published at: 4 years agoIngredients
- 4 medium boneless skinless chicken breasts
- 2 large peaches, peeled and chopped
- 5 3/8 ounces cans condensed tomato soup
- 4 tablespoons honey
- 4 tablespoons cider vinegar
- 4 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Method
- In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Place chicken breasts in a baking dish; pour sauce over.
- Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes.
- Serve with plenty of rice to eat with the extra sauce!
