Peach Glazed Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Line a jelly roll pan with aluminum foil. Arrange chicken pieces, skin side up, in one layer on the foil.
Combine remaining ingredients in a small saucepan. Bring to a boil, stirring well.
Allow to cool slightly and brush over chicken.
Bake at 375°F (190°C) from 30 to 35 minutes, or until meat thermometer reads 165°F (74°C).
Rice pilaf and steamed vegetables go well with the aromatic flavour of the peach basting sauce.
|Per 335 g serving||Amount|
|Saturated Fat||1 g|
|Per 335 g serving||% Daily Value|