Tasty Tuesday!!!

Peachy BBQ Chicken

submitted by Andrea Lewis 

Ingredients

1/2 cup all-purpose flour
1 tsp salt
1/8 tsp pepper
8 boneless skinless chicken breasts
1/4 cup canola oil
2 cups peach preserves, apricot is also good
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned (I only use one)
2 cans (8 oz each) sliced water chestnuts, drained

Instructions

1. In a large resealable plastic bag, combine the flour, salt and pepper.
   
2.  Add chicken, a few pieces at a time, and shake to coat.
   
3. In a large skillet, brown chicken in oil in batches on both sides.
   
4. Return all to skillet.  In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken.  Bring to a boil.
   
5. Reduce heat; cover and simmer for 15 minutes.
   
6. Add green peppers and water chestnuts.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170 degrees.
   
7. Serve with rice and your favorite vegetable side.  Serves 8.

To freeze:  Cool chicken.  Transfer to a freezer container and freeze up
to 3 months.  Thaw in refrigerator overnight.  Remove from the
refrigerator 30 minutes before reheating.  Cover and bake at 350 degrees
for 50-60 minutes or until bubbly.