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Chicken Breast With Peach Glaze
- ½ cup Bundaberg Peach
- 4 chicken breasts
- 4 strips of bacon
- 2 tbsp olive oil
- 3 tbsp butter
- 2 large leeks, green part removed, quartered lengthways, washed and cut into 3” lengths
- ¼ cup chicken stock
- ¼ cup soft brown sugar
- 1 large sprig of rosemary, leaves stripped and finely chopped
- 1 bay leaf
- Sea salt and fresh ground black pepper
- Pan seared asparagus, fennel, brussel sprouts and lemon zest to serve
Preheat oven to 390°F.
Wrap each chicken breast with a strip of bacon and secure with toothpicks. Add a couple of tablespoons of olive oil to a large frying pan on high heat and seal the chicken breasts on all sides and remove from the pan. Turn the heat to low and add the butter and the sliced leeks and braise for 5 minutes, stirring often, until leeks have softened.
Add the chicken stock and Bundaberg Peach and bring to the boil. Toss in the rosemary and bay leaf and return the chicken to the pan. Transfer the frypan into the oven, uncovered and roast for 15 minutes.
Remove frypan from oven and remove chicken breasts from pan. Return pan to the stovetop on high heat and add brown sugar to the leeks and stock. Reduce liquid to a syrupy consistency before returning chicken breasts to coat with the glaze. Season to taste.
Serve immediately with pan seared asparagus, fennel, brussel sprouts and lemon zest.