Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup peach preserves or jam
- 2 fresh jalapeños, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
If you’re not a fan of too much heat, feel free to adjust the amount of jalapeños or substitute them with a milder pepper. And if fresh peaches are in season, consider making your own peach preserves for an even more authentic touch!
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Season the chicken breasts with salt and pepper, then place them in the prepared baking dish.
- In a medium bowl, combine the peach preserves, chopped jalapeños, olive oil, soy sauce, minced garlic, and apple cider vinegar. Stir until well blended.
- Pour the peach-jalapeño mixture over the chicken breasts, ensuring they are well-coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the glaze is bubbling and slightly caramelized.
- Once done, let the chicken rest for a few minutes before serving. Garnish with fresh cilantro if desired.
This recipe is a testament to the lessons I learned beside my abuela — letting the ingredients speak for themselves while ensuring each step is infused with love and patience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International