Chicken with Peaches and Zucchini
2 tablespoons olive or canola oil
2 boneless skinless chicken breasts or 8 chicken tenders
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sliced yellow onion
2 cloves of garlic minced
2 tablespoons molasses
2 tablespoons Lemon Juice
1 tablespoon honey
2 cups sliced firm ripe yellow peaches (2 cups = about 4 small)
1 can (14.5 oz each) Diced Tomatoes, drained or fresh diced tomatoes
2 medium zucchinis, quartered and cut in ½ in slices
Thinly sliced fresh basil
Brown or white rice (I used brown rice for this dish)
Optional: sliced water chestnuts
Heat oil in large skillet over medium-high heat. Add onion; cook about 3 minutes or so move onions to the side.
Sprinkle chicken with salt and pepper; place in skillet and brown about 3 or 4 minutes on each side. Remove chicken from skillet; set aside.
Add a bit more oil, if needed, add garlic and zucchini to the pain and sauté for about 3 – 4 minutes, just until the zucchini browns a bit.
In a separate bowl mix the molasses, honey, and lemon juice and add to the pan cook for about 2 minutes or until thicker. Stir in in peaches, tomatoes, and water chestnuts (these will add crunch and is an option)
Return the chicken to your pan, reduce heat to a simmer, cover and cook about 8-10 minutes until chicken is no longer pink
Serve over rice
Garnish with slice basil