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Wednesday, December 20, 2017

Simply Peachy: Chicken and Fruit

Janet Groene’s 
Peanutty Peachy Chicken
Put this easy meal in the oven with a baked rice pilaf and dinner will be ready by the time you’re finished hooking up. Complete the meal with buttered broccoli cooked in a steamer bag. 

6 portions skinless chicken
Large can peach halves
Juice from peaches
½ cup creamy peanut butter
½ teaspoon ground ginger
1 ½ cups salted peanuts, chopped

Set oven for 400 degrees. Line a 9 X 13-inch baking pan with nonstick foil. Spray foil. Drain peaches, saving juice. In a small bowl whisk juice and peanut butter until smooth. Arrange six peach halves in the pan, cavity side up, along with chicken, and drizzle peanut butter mixture over everything. Bake 30-35 minutes or until chicken tests done (170 degrees F.). Sprinkle with chopped peanuts and serve with rice and a green vegetable such as steamed broccoli. Serves 6. 

See Janet Groene's Pantry Recipe of the Week, a weekly feature of recipes made entirely with shelf-stable ingredients from your emergency food stash. 


Anonymous said...

hmmmm...when do we add the chicken?

Diane McGovern said...

OK, we've added the chicken. Too busy thinking about sugar plums, I guess. Oops! --Diane at

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