Peachy Chicken Picante

Ingredients

• 1 tablespoon olive oil 
• 1 tablespoon orange juice concentrate frozen thawed
• 15 ounce peaches sliced canned
• 0.5 cup bell pepper diced red
• 0.5 cup chunky salsa 
• 4 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless

Equipment

• frying pan

Directions

1. Drain peaches, reserving liquid, and set aside.
2. Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat.
3. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center.
4. Remove chicken from skillet.
5. Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender.
6. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet.
7. Add the peaches and stir until hot.
8. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.