Peaches and Cream Chicken


  • 4-6 boneless, skinless chicken breast halves
  • 2 Tbsp coarsely ground pepper
  • 2 tsp vegetable oil
  • 1/2 cup Kraft Low Fat Honey Dijon Dressing
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  • 1/2 cup Kraft Peach or Apricot Jam
  • 2 Tbsp white wine
  • 1 can sliced peaches, drained


Sprinkle each side of chicken breasts with 1/2 tsp pepper. Heat oil in large non-stick fry pan. Add chicken and brown on both sides. Reduce heat to low, cover and cook until chicken is no longer pink inside; drain liquid.

Mix dressing, jam and wine; pour over chicken. Stir in peaches and heat until sauce is hot. Serve over pasta or rice.

Happy tasting.

Source: What's cooking magazine

By Raymonde from North Bay, Ontario


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