Peach Rosemary Chicken Bake

I recently had a friend inquire about clean eating and if it is doable when eating gluten & dairy free.  My answer, was definitely.  So, I went on the hunt for some recipes.  This was one I found.  I changed it a little bit from the original as the original called for chicken thighs & I used boneless, skinless chicken breasts and used a different oil compared to the origianl recipe.  I also thought of cooking this in the crockpot but wanted to try it first with the way the original recipe indicated.  So, next time I make it, I will for sure do this in the crockpot.  Give it a spin and let me know what you think!

Peach Rosemary Chicken Bake

Ingredients:

2 T. Safflower Oil
1 Small Sweet Onion, sliced thinly
 4 Sprigs Fresh Rosemary, stems removed, chopped
1 ½ t. Sea Salt
¼ t. Pepper
3 Peaches, pitted, sliced
1/3 cp. Honey (if your peaches are really ripe, use 1/4 cp.  If your peaches are not very ripe use between 1/3 & 1/2 cup.)
¾ cp. Balsamic Vinegar
2 Large boneless, skinless Chicken Breasts

Directions:

- Preheat the oven to 375 degrees.

-  In a large sauté pan, heat the safflower oil to medium/high. Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize

- Place the chicken breasts in a lightly greased baking dish. Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.

- Bake in preheated oven for 1 ½ hours, or until tender and cooked through.

-  Remove from oven and pour the liquid in the baking dish into a small saucepan.

-  Bring the liquid to a boil over high heat and let it boil down to a thick sauce, about 2-3 minutes.

-  Pour the sauce back over the chicken, evenly coating.

-  Serve & Enjoy.

*I served this with a sweet potato and a green bean, mushroom saute.  For the green bean recipe, click HERE.