Canned peaches provide a sweet counterpoint to chicken baked in a lemon, Worcestershire and chili glaze.
INGREDIENTS (for 4 servings):
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1/4 pound butter
- 2 cloves garlic, chopped
- 1 teaspoon ground black pepper
- 3 teaspoons chili powder
- 1/2 cup lemon juice
- 1/4 teaspoon lemon zest
- 3 teaspoons Worcestershire sauce
- 1 (29 ounce) can peach halves, drained
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine in a large saucepan. Add garlic, pepper, chili powder, lemon juice, lemon rind and Worcestershire sauce. Mix well. Place chicken in a lightly greased 9x13 inch baking dish. Pour butter/margarine mixture over chicken, cover dish and bake in the preheated oven for 45 minutes or until thick parts of chicken are tender and juices run clear.
Arrange peach halves around chicken and spoon a little sauce over the peaches. Broil for 5 minutes and serve.