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Chef Virginia Willis’s Basil-Peach Chicken Breasts

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Chef Virginia Willis's peach and basil chicken

Chef Virginia Willis’s Basil-Peach Chicken Breasts

  • Author: Chef Virginia Willis
  • Yield: 6 servings 1x
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Ingredients

3 boneless, skinless chicken breasts (1½ pounds)
Coarse kosher salt and freshly ground black pepper
1 tablespoon pure olive oil
1 shallot, thinly sliced
1 teaspoon grated fresh ginger
2 garlic cloves, very finely chopped
12 basil leaves, finely chopped, plus more whole leaves for garnish
1 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
4 large peaches, peeled, pitted, and sliced ¼-inch thick (about 2 cups)

Instructions

Preheat the oven to 350°F.

Pat the chicken dry on both sides with paper towels. Season the chicken on both sides with salt and pepper. Heat the oil in a large ovenproof nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned, about 2 minutes per side. Remove to a plate and set aside.

Decrease the heat. Add the shallot and cook until translucent, about 3 minutes. Add the ginger and garlic to the pan and cook until fragrant, stirring constantly 45 to 60 seconds. Add the chopped basil, chicken stock, and peaches. Return the chicken to the pan and turn to coat. Transfer to the oven. Bake until the juices run clear when the chicken is pierced with the point of a knife, about 15 minutes. Serve immediately.

Keywords: chicken, peaches, basil, dinner

Reprinted with permission from Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information please visit www.virginiawillis.com

Peach Delight

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Peach Delight

  • Author: Cooks.com
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Ingredients

  • 1 c. flour
  • 1/2 c. butter, softened
  • 1 tbsp. sugar
  • 1/4 c. chopped pecans
  • 1 c. sugar
  • 8 oz. cream cheese, softened
  • 9 oz. whipped topping
  • 3 c. fresh sliced peaches
  • 1 c. sugar
  • 4 tbsp. cornstarch
  • 1 1/2 c. water
  • 3 oz. pkg. peach flavored gelatin

Instructions

  1. Mix first 4 ingredients and spread in 9 x 13 pan.
  2. Bake at 350 degrees for 20 minutes.
  3. Cool.
  4. Cream 1 cup sugar and cream cheese, fold in topping.
  5. Spread mixture over baked crust.
  6. Top with sliced peaches.
  7. Combine 1 cup sugar, cornstarch and water; cook until thick.
  8. Stir in gelatin until thoroughly blended.
  9. Cool.
  10. Spoon glaze over peaches.

Georgia Peach Trifle

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Georgia Peach Trifle

  • Author: SOUTHERN LIVING
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Description

Give the classic English layered dessert a Southern accent by drizzling slices of pound cake with bourbon and layering the cake with fresh peaches, pudding and whipped cream.

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Ingredients

  • 1 (3 1/2-ounce) package instant vanilla pudding mix
  • 2 cups milk
  • 6 large fresh peaches, peeled and sliced
  • 3 tablespoons granulated sugar
  • 1/2 (20-ounce) package pound cake
  • 1/3 cup bourbon
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup sliced almonds, toasted

Instructions

Step 1

  1. Prepare pudding mix according to package directions, using 2 cups milk. Cover and chill 5 minutes.

Step 2

  1. Toss sliced peaches with granulated sugar.

Step 3

  1. Cut pound cake into 1/2-inch slices. Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon. Spoon half of peach mixture evenly over cake slices. Spread half of pudding over peaches. Repeat with remaining cake slices, bourbon, peach mixture, and pudding. Cover and chill at least 2 hours.

Step 4

  1. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle; sprinkle with almonds.

Nutrition

  • Serving Size: 8

Easy Coffee Cake

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Easy Coffee Cake Recipe

  • Author: Taste of Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
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Description

This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it’s delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.

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Ingredients

CAKE

  • 1 cup butter, softened
  • 1–3/4 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1–1/2 teaspoons salt
  • 1–1/2 teaspoons baking powder
  • 1 can (21 ounces) peach pie filling

ICING

  • 1–1/4 cups confectioners’ sugar
  • 1/2 teaspoon almond extract
  • 3 to 4 tablespoons milk

Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined.
  2. Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack.
  4. In a small bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake. Yield: 16-20 servings.

Nutrition

  • Serving Size: 16
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