Ingredients

4 skinned and boneless chicken breast halves, about 5 ounces each
Salt and pepper
1 tablespoon olive oil
1/2 cup coarsely diced red bell pepper
15 1/4-ounce can sliced peaches, drained and liquid reserved
1/2 cup thick and chunky salsa
1 tablespoon frozen orange juice concentrate
2 tablespoons chopped fresh cilantro or parsley
Season chicken with salt and pepper.

Directions

In large, nonstick skillet over medium-high heat, heat oil. Add chicken; cook 9 to 10 minutes, turning once, until no longer pink in the center. Remove to platter.

Add bell pepper to skillet, reduce heat, and cook and stir 2 minutes until crisp-tender.

Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bits from bottom of pan. Add peaches and cilantro; cook and stir 3 minutes until hot. Add chicken and any juices that may have accumulated on platter. Spoon sauce and peaches over chicken until glazed, and serve. Makes 4 servings. — Gloria Pleasants of Williamsburg, Va.