Chicken with Peaches, Pineapples, and Peppers

This is another Asian influenced, freezer recipe.  I did have to cook the rice, this time; but  I had enough left over to make fried rice out of the remaining filling from from the beef pot stickers.  So I got 3 different meals from cooking twice.  I like that!

The meat, fruits, and vegetables were previously prepped and frozen.  If you are wondering about my reason for freezing pineapple, I will explain.  I made two pineapple upside down cakes earlier this year.  I did not use all of the pineapple or juice so I froze the remaining portions.  I used part to make the Pineapple Paradise but I still had a package remaining and it was time to get it out of the freezer.  By freezing ingredients in this manner, it allows me to have the food prepared and cuts down of the actual time of preparing the meal.  I like that, too!

The rice took a little less time to cook than the meat, but all in all, it went fast and we were eating in about 40 minutes.  Which was good because this is delicious and I was very hungry.

   Ingredients

2 Chicken Breasts, each filleted into 3 pieces

2 cups of Peach Slices

1 cup of Pineapple Chunks

2 cups of Pineapple Juice

1 cup of Red and Green Bell Pepper Slices

1 cup of Onion, cut in half and sliced in half circles

1/4 cup of Dry Rose' Wine

2 Tablespoons of Soy Sauce

1 teaspoon of Fresh Ginger, peeled and grated

1/3 cup of Flour  for dredging and thickening sauce

1 teaspoon of Salt

1/2 teaspoon of Pepper

1/2 teaspoon of Garlic  Powder

Sepay Groves Olive Oil

4 cups of Cooked Rice

Directions

 1. Using enough olive oil to cover the bottom of the pan, heat oil over low-medium heat. While oil is 

     heating, Season chicken breast fillets with salt, pepper, and garlic powder; then lightly sprinkle flour with 

     additional salt and pepper.  Give the flour a mix and then dredge the chicken fillets in the flour.  Brown 

     chicken in batches and remove to rest.

2.  If needed, add additional olive oil and reheat.  Add bell pepper and onion slices to heated oil.  BE

     CAREFUL, the moisture from the vegetables may cause splattering.  Cook until vegetables are

     brightened.  Remove and set aside.  Add the rest of the flour, and let it start to brown. Stir constantly.

     I use a metal spatula to keep the flour from burning.  Once the flour starts to brown, add wine and 

     pineapple juice.  Whisk to make sure that all lumps of flour are broken down. Add peaches, pineapple

     chunks, soy sauce,and fresh ginger. Allow to thicken until the opaque appearance of the sauce changes 

     to translucent.  Once this happens, return chicken to the sauce, sliding the chicken underneath to allow it

     absorb the flavor of the sauce.  Place the pepper and onion slices on top.  Reduce heat to lowest setting.

     Cook until sauce is thickened.  Stirring often.

3. Remove from heat and serve with cooked rice.

Enjoy!

Deloris