Plum Peach Chicken Recipe -

Plum Peach Chicken

Recipe by  

"My son is in the stage where he is eating adult food, but only chicken and starches. I came up with this delicious recipe to help get some more fruit in him!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking dish with cooking spray.
  2. Place 3 plums and 1 peach into the work bowl of a food processor with the juice drink, red pepper flakes, paprika, and cinnamon; process until smooth. Sprinkle the chicken on both sides with salt and pepper; place into the prepared baking dish. Pour about 3/4 of the fruit sauce over the chicken. Set the remaining sauce aside.
  3. Bake the chicken in the preheated oven until the sauce has thickened and baked onto the meat, the chicken is no longer pink inside, and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Place each chicken breast on a plate and spoon the reserved fruit sauce over the chicken. Place 1 chopped plum and 1 chopped peach into a bowl, and mix the fruit together; garnish each chicken breast with 1/3 of the chopped fruit.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2010

I give this 5 stars, but I made some changes. If you're going to give a bad rating at least give some CONSTRUCTIVE criticism to help other members. Instead of adding juice, I used the syrup that comes in the can with canned peaches. I didn't have to add sugar. If you like sweet and spicy add some ground cayenne pepper. This entire recipe I added the ingredients to taste, so I had to keep adding this and that until I thought it was perfect. I added some red food coloring to make it look more appetizing. Also before I added to the chicken before baking, I took the sauce and simmered it on the stove to just as you would if you were making preserves. It was so great my picky eaters ate it up quick. After experimenting on my family, I gave some to my next door neighbors and they loved it. I served it with stir fry veggies and jasmine rice.

Most Helpful Critical Review
Aug 03, 2010

This was not good.


10 Ratings

Aug 16, 2010

I agree with the other poster.. if you don't like it.. say why. I loved the sweetness of this, but I would change things a little bit. I used fresh fruit only and very ripe fruit. I also could not find the juice suggested so I used a tropical blend from bi-lo with carrot and fruit juices in it. The juice was great. I'd definately peel the plums next time and leave the peelings out. I will also be dumping ALL of the fruit mixture on the uncooked chicken. I found I liked the taste of the fruit better when cooked into a glaze on the hot chicken. I also left out the pepper flakes.. I might try those next time. I served this with lightly buttered rice and sweet corn.

Aug 24, 2013

I hesitated to review this, but loved the results I got when I tweaked the recipe. My fruit was very ripe. I thought I had peaches, but had nectarines, so I used a nectarine. I didn't have the vegetable juice drink, so I subbed 1/8 cup Fresca (because it sounded like the sauce was thin in the original recipe) and after tasting, added more red pepper flakes. The grapefruit taste in the Fresca made this fabulous. I cooked the chicken on the stovetop, browning and then adding the sauce. Served with white rice. Very good. Thanks, Don, for suggesting this!

Sep 27, 2010

Havent tried this yet but will plan on making it for Christmas. Juicy Juice is cool too~!

Aug 11, 2010

I followed the recipe exactly, it was very bad. I had very high hopes and it was terrible. Sorry, I hate to leave a bad review.

Aug 30, 2012

The only difference that I had made was to add a couple tablespoons of honey to sweeten it up a little. Delicious!


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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