Reviewed: May 9, 2007

Very good. I used canned peaches and poured the juice over the chicken. I also sprinkled some cinnamon over the peaches. Great served with rice.

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LoveTo Bake

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Reviewed: May 9, 2007

This dish came out pretty well. I used canned peaches and only 4 chicken breasts, so I halved all the other ingredients. The chicken was extremely moist, but the ginger and cloves were little overpowering. I also included half the juice of the peaches while the chicken baked, then poured the juice into a saucepan and added cornstarch to make a thicker sauce for rice. The sauce on the rice was wonderful. Next time if we make this again, I'll omit the ginger and cloves, add more brown sugar and cinnamon.

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VTJEN03

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 30, 2007

Very good recipe. I had so pork chops so I used them instead. I can't wait to make it with chicken. I will be making this often. Thanks for the recipe.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Apr. 27, 2007

I've been looking for recipes with fresh peaches (my mom gave me a ton from her garden) and I thought I'd give this a try. I liked it as I like most things sweet, but my brother didn't really care for it. I'd make it again but just for me.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

This was delicious. I served this to my husband, five-year-old nephew and a very picky friend and they all loved it. I tripled the spices and added some freshly ground pepper and a pinch of salt to zest it up a little more. This will be a summer favorite for us!

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Meganleiann

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2007

We did not care for this recipe and would not fix it again. We did eat it all but just wasn't crazy about it.

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kehn

Cooking Level: Expert

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Reviewed: Apr. 5, 2007

OMG! This was soooo good! One of the best I've ever made off this website....and it was so easy and quick too. I followed other reviewer's advice. I used 2 cans of peaches in natural juice, and then poured 1 can of the juice over the pan before I put it in the oven (2 cans of juice would have been too much). I didn't use lemon juice, cloves or ginger...instead I sprinkled the chicken with cinnamon. Served over rice and it was perfect!

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MrsAltmiller

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Travis Afb, California, USA

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Reviewed: Mar. 14, 2007

Gorgeous! Top marks for taste and ease! Peach season hasn't arrived here yet so I used tinned peaches and, as a previous reviewer recommended, I used some of the juice from the can and poured it into the bottom of the baking dish. Other than that, I stuck to the recipe exactly and was very pleased with the outcome. THANK YOU!

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VERITY78

Cooking Level: Intermediate

Home Town: ???, Gloucestershire, England, U.K.

Living In: Alicante, Communidad Valenciana, Spain

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Reviewed: Mar. 7, 2007

I was expecting something decent, but this was so delicious and so easy! I served it over brown rice. Also, I didn't have clove or ginger, so I used cinnamon.

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BTORNADOS426

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Reviewed: Feb. 18, 2007

This is a great recipe! My typically picky husband liked it and it was very low in sodium which is great for my blood pressure! I used nectarines since I had no peaches and also added a can of crushed pineapple and some cinnamon in addition to the regular spices. I also was heavy handed with the lemon juice. I cooked it about 45 minutes and frequently spooned juice over the whole thing to keep it moist. It smelled so good while cooking that we started joking about eating dessert and dinner at the same time. It's important to eat the fruit with a bite of chicken. The fruit eaten in a bite without the chicken was way way sweet, but otherwise quite YUMMMMMMMMMMMMY!!!! A definite repeat.

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Aly D

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Reviewed: Feb. 9, 2007

Okay, my fiance really enjoyed it anyway. Too sweet for me.

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Jan. 28, 2007

I used canned peaches in natural pear juice. You can't have too many peaches! Doubling the recipe, I drained the juice out of 2 cans of peaches into a bowl and marinated the chicken in the fridge for several hours. When I was ready to bake them, I lined the pan with chicken, sprinkled with a little cinnamon (not in the recipe), sprinkled the brown sugar, layered the peaches, including the juice from the remaining two cans. Then I followed the recipe from there. I had to bake it for 45 minutes instead of 30. When the chicken was done, I poured the juices into a small saucepan and thickened with a little bit of cornstarch and water. We ate it over rice. Very different and good!

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garbear

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Reviewed: Jan. 27, 2007

This recipe is pretty good. I used more brown sugar and added cinnamon. I omitted the cloves and lemon juice. I used canned peaches and a can of pineapple chunks. It's a nice tasty change to ordinary chicken.

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chicklet

Cooking Level: Expert

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Reviewed: Jan. 6, 2007

This recipe grows on you with every bite. The sweet peaches really set this dish apart from the ordinary Chicken dish. HINT: You almost cant make enough rice for this. It makes more juice/sauce than anticipated.

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Mitchnjenn

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Reviewed: Dec. 26, 2006

Very good recipe. I used canned peaches and poured the juice from the can into the pan. This made the chicken moist. I am sure without that liquid, it would've been really dry. I also used ground clove, ginger and cinnamon. PLUS, I added in a few shakes of soy sauce to mix it up. Mmmm, good!

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HARLEYHON444

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Reviewed: Nov. 7, 2006

oh my goodness... tasty! Definately don't be frugal with the peaches. I used 2 medium peaches per 2 chicken breasts (4 big tenderloins, actually - cook faster and juice permeates easier) and I wished I would have used twice that. At first I though I had too many peaches, but really... go for it! The peaches I used were really ripe... the skin was really soft (perfect). I peeled mine but perhaps you don't have to. Don't worry about the dark red material in the flesh after you pit the peaches - leave that with the slices as it is NOT too hard and does NOT seem to affect the flavor. Very easy to slice that way! Also, I cooked mine in a bread pan in my toaster oven. This kept the chicken covered with juice and no doubt added to the flavor. If you wish to have more of the drippings "stick" when serving, put the chicken and peaches on the plate(s) and the juice in a small sauce pan (preferable metal). Thicken up over low heat using small amounts of corn starch. Drizzle over the chicken!

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o3

Cooking Level: Beginning

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 4, 2006

Cooking time was actually 45 minutes. I think this recipe would work best if the breast were pounded to a lesser thickness and add a little butter, however not sure if that will bring more flavor to the chicken.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 13, 2006

I made this without ginger. Instead, I used ground cinnamon and sort of sprinkled it over the chicken. I didn't have ground cloves so I just put a few whole ones in to soak into the chicken. I adlibbed the lemon juice and brown sugar...which means I used more than called for, and I had canned peaches instead of fresh. It was superb!!! I made it with freshly mashed potatoes. It was a great meal for a starving student! Cheap and very easy!!!

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Pec

Home Town: Byron, Georgia, USA

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Reviewed: Oct. 12, 2006

The peaches were delicious, but in general this didn't work quite as well as I'd hope. Somehow the chicken just didn't absorb enough flavor. Certainly not bad, but not very exciting either. It was very easy, which was nice.

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Wonder Woman

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Reviewed: Sep. 23, 2006

It had good flavour. I used canned peaches & I substituted cinnamon for cloves. The drippings were thickened for a sauce. I will definately be making this again.

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