Ingredients30 m servings 250
- Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.
- Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and drained tomatoes.
- Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165 degrees F). Sprinkle with basil just before serving.
Per Serving: 250 calories; 9.9 11.4 28.6 73 534 Full nutrition
ReviewsRead all reviews 7
After trying a new dish my grandfather never says he would like to eat it again, after adding rice cooked in chicken Bellini for five minutes it zipped the dish right up.
This recipe needs more views, it's amazing… the sauce you get from everything cooking together has so many layers to it… I've made this 3 times now
I used coconut oil in place and instead of plain chicken I used frozen Italian flavored chicken and Italian flavored diced tomatoes bc it's what I had, and it turned out amazing! I loved it! my...
I used a couple fresh tomatoes instead of the can and I really enjoyed the dish. The left over Peach chutney is great warmed up on toast.
I wasn't sure I would like the peach-tomato combination, but I did. This was a snap to make. One person out of five served didn't like the tomatos and said he would make the recipe without, bu...
I only had two, small, overly ripe peaches to work with but added some fresh mango. It was good, but I would have liked a little more kick.