recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
4 boneless chicken breasts, marinaded up to overnight in 1 cup balsamic vinaigrette
1 jar peach preserves
2 shallots, finely diced
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
1 1/4 cup balsamic vinaigrette, (1 cup for marinade, 1/4 cup for sauce)
Preheat oven to 375 degrees.
Coat a baking pan with non-stick spray and place chicken and marinade in pan. Cover with foil and cook for 20 to 25 minutes. Meanwhile, drizzle olive oil in a skillet and heat over med-hi heat. Add shallots and saute until they become tender. About 2-4 minutes. Add peach preserves and balsamic vinaigrette and stir. Lower heat and simmer for about 3 minutes until blended. Add fresh herbs and continue to simmer on low heat covered. Once chicken is done, add them to skillet and simmer for about 5 minutes. Serve with rice or your favorite side! You could even add frozen peaches to the sauce. I've done so when I've had them on hand. They make it just a little more fancier!