PEACH GLAZED CHICKEN
4 boneless, skinless chicken breasts
4 ounce jar baby food peaches (I used Beech Nut)
1/3 cup ketchup
1/3 cup apple cider vinegar
1/3 cup brown sugar substitute (I use Lakanto monkfruit)
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Brown chicken on both sides. While chicken is browning make sauce by mixing together the remaining ingredients. Pour over chicken, turning to coat and simmer uncovered until chicken is done. Baste several times and turn if needed. My smaller pieces only took 15 minutes and the thick ones I let go for 30 minutes. Check with a meat thermometer so they're at least 165 degrees. The sauce will turn into a nice, thick glaze so be sure to watch the temperature or it will cook down too quickly. Makes 4 servings. I didn't measure the glaze and probably didn't even use enough to count the total points but use your judgement.
2 points on all plans.
YouTube Let's Cook Video
4 boneless, skinless chicken breasts
4 ounce jar baby food peaches (I used Beech Nut)
1/3 cup ketchup
1/3 cup apple cider vinegar
1/3 cup brown sugar substitute (I use Lakanto monkfruit)
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Brown chicken on both sides. While chicken is browning make sauce by mixing together the remaining ingredients. Pour over chicken, turning to coat and simmer uncovered until chicken is done. Baste several times and turn if needed. My smaller pieces only took 15 minutes and the thick ones I let go for 30 minutes. Check with a meat thermometer so they're at least 165 degrees. The sauce will turn into a nice, thick glaze so be sure to watch the temperature or it will cook down too quickly. Makes 4 servings. I didn't measure the glaze and probably didn't even use enough to count the total points but use your judgement.
2 points on all plans.
YouTube Let's Cook Video
