From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVINGS: 6
- 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
TO PREPARE:
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.
SERVINGS: 6
