Peach-Glazed Chicken With Peach-Studded Bulgur

• 1 1/3 cups water
• 3/4 cup uncooked bulgur
• 2 tablespoons canola oil, divided
• 2 1/2 tablespoons white wine vinegar, divided
• 2 teaspoons chopped fresh thyme
• 1 teaspoon grated peeled fresh ginger
• 2 cups chopped peaches
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 ounce goat cheese, crumbled (about 1/4 cup)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/4 cup peach preserves
• 2 teaspoons whole-grain mustard

1. Combine 1 1/3 cups water and bulgur in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes; drain. Rinse with cold water; drain. Combine 1 tablespoon oil, 1 1/2 tablespoons vinegar, thyme, and ginger in a large bowl. Add bulgur, peaches, onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with goat cheese.
2. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add chicken stock to pan; cook 2 minutes, scraping pan to loosen browned bits. Stir in the remaining 1 tablespoon vinegar, peach preserves, and mustard; cook 1 minute. Spoon glaze over chicken. Serve chicken with bulgur mixture.

water, canola oil, white wine vinegar, thyme, fresh ginger, peaches, green onions, kosher salt, freshly ground black pepper, goat cheese, skinless, chicken, peach preserves, wholegrain mustard

Taken from www.myrecipes.com/recipe/peach-glazed-chicken-bulgur (may not work)