My boyfriend loves peaches, so I am always keeping an eye out for any recipe that incorporates peaches into it. This Peach Glazed Chicken recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.
Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!
Ingredients:
- 1 1/3 cups water
- 3/4 cup uncooked bulgur
- 2 tablespoons canola oil, divided
- 2 1/2 tablespoons white wine vinegar, divided
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated peeled fresh ginger
- 2 cups chopped peaches
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 ounce goat cheese, crumbled (about 1/4 cup)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup unsalted chicken stock
- 1/4 cup peach preserves
- 2 teaspoons whole-grain mustard
Add 1 1/3 cups water and 3/4 cup bulgur in a small saucepan and bring to a boil. Cover, reduce the heat, and simmer for 12 minutes. Drain and rinse with cold water.
Combine 1 tablespoon canola oil, 1 1/2 tablespoons white wine vinegar, thyme and ginger in a large bowl. Add the bulgur, peaches, onions 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with goat cheese.
To make the Peach Glazed Chicken, heat a large saute pan over medium-high heat. Add the remaining 1 tablespoon oil to the pan and swirl to coat. Season the chicken with salt and pepper. Cook for 5 minutes on each side or until cooked through. Remove the chicken from the pan and keep warm.
Add the chicken stock to the pan and cook for 2 minutes, scraping the pan with a wooden spoon to loosen the browned bits.
Stir in the remaining tablespoon vinegar, peach preserves and mustard, cooking for 1 minute.
Spoon the glaze over the chicken. Serve with the bulgur mixture.
The peach glazed chicken was really tasty and juicy but the real winner in this recipe was the bulgur mixture. I really loved the texture of the bulgur and the peaches added such a nice sweetness to the dish! My boyfriend agreed, although I think anything with peaches in it is a winner in his book!
- 1 1/3 cups water
- 3/4 cup uncooked bulgur
- 2 tablespoons canola oil, divided
- 2 1/2 tablespoons white wine vinegar, divided
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated peeled fresh ginger
- 2 cups chopped peaches
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 ounce goat cheese, crumbled (about 1/4 cup)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup unsalted chicken stock
- 1/4 cup peach preserves
- 2 teaspoons whole-grain mustard
- Add 1 1/3 cups water and 3/4 cup bulgur in a small saucepan and bring to a boil. Cover, reduce the heat, and simmer for 12 minutes. Drain and rinse with cold water.
- Combine 1 tablespoon canola oil, 1 1/2 tablespoons white wine vinegar, thyme and ginger in a large bowl. Add the bulgur, peaches, onions 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with goat cheese.
- Heat a large saute pan over medium-high heat. Add the remaining 1 tablespoon oil to the pan and swirl to coat. Season the chicken with salt and pepper. Cook for 5 minutes on each side or until cooked through. Remove the chicken from the pan and keep warm.
- Add the chicken stock to the pan and cook for 2 minutes, scraping the pan with a wooden spoon to loosen the browned bits.
- Stir in the remaining tablespoon vinegar, peach preserves and mustard, cooking for 1 minute.
- Spoon the glaze over the chicken. Serve with the bulgur mixture.
What do you think?