- 1 tablespoon organic all-purpose flour
- 1 tablespoon white or yellow cornmeal
- 2 teaspoons dried oregano leaves
- 1 teaspoon chili powder
- 4 organic split bone-in chicken breasts
- 2 tablespoons olive oil
- 1/2 medium onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 large jalapeno chili, seeded and thinly sliced
- 2 cups Cascadian Farm® frozen organic sliced peaches, thawed
- 1 cup orange juice
- 1/2 cup dry white wine or apple juice
- 2 tablespoons peach jam
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice, or to taste
- Heat oven to 375 degrees F. Stir together flour, cornmeal, oregano and chili powder in brown paper bag. Shake chicken breasts in bag until well coated with flour mixture.
- Heat oil in 10-inch heavy oven-proof skillet over medium-high heat. Cook chicken breasts in oil until golden brown on outsides. Remove and set aside. Cook onion, bell pepper and chili in same skillet about 1 minute or until lightly browned.
- Pour sauce over vegetables in skillet. Simmer 1 minute; add chicken breasts. Bake uncovered about 30 minutes or until peaches are golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Peach-Jalapeno Sauce: Stir together all sauce ingredients.