From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 6 to 8 fresh or frozen broccoli spears

  • 6 to 8 cling peach halves

  • 3 whole chicken breasts, split, skinned

  • Salt and freshly ground pepper to taste

  • 1/2 cup melted butter

  • 1 teaspoon paprika

  • 1 clove of garlic, crushed

  • 1 cup sour cream

  • 1/4 cup mayonnaise

  • 1/3 cup grated Parmesan cheese


Cook the broccoli with a small amount of water in a saucepan until tender-crisp; drain. Drain the peach halves on paper towels; pat dry. Rinse the chicken and pat dry.  Season with salt and pepper. Combine the butter, paprika and garlic in a baking dish.

Add the chicken, turning to coat. Bake, loosely covered with foil, at 375 degrees for 30 minutes.  Combine the sour cream and mayonnaise in a bowl and mix well.  Coat the chicken with 1/2 of the mixture. Bake, loosely covered with foil, for 20 minutes longer or until the chicken is cooked through.  Arrange the broccoli and peaches around the chicken; spread with the remaining sour cream mixture.

Sprinkle with the Parmesan cheese.  Place on the bottom oven rack. Broil until glazed and light brown.


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