CHEF

Darviny D.

Chicken in Spicy Peach Jalapeño Sauce

1.5 lbs
chicken fillets
1 jar
peach jalapeño jam
1 shot
bourbon whiskey
1 shot
marsala wine
6
peaches (pitted and halved)

Tip: feel free to replace the Bourbon with Balsamic Vinegar.

This spicy twist on a classic has all the right elements to tantalize your taste buds, with a fruity kick of heat and an extra shot of flavor added, your evening meals will never be boring again!

  1. Cut chicken into goujons. Place evenly across the base of a casserole dish. Prick the meat to allow flavor to infuse as the chicken cooks.

  2. Spread the full jar of jam over the chicken ensuring even coverage. Add a
    slosh each of bourbon whiskey and marsala wine and then place the peach halves at regular intervals in the casserole dish.

  3. Cover the casserole dish with a lid and place in the center of the stove to
    bake for 45 minutes at 400 degrees. 5 minutes before baking is finished, take the lid off to caramelize the sauce. Serve with steamed seasonal vegetables.

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