Chicken and Peaches Piquant

• 4 -5 boneless skinless chicken breasts, cut in half and pounded to an even thickness
• salt and pepper, to taste
• 1 tablespoon olive oil or 1 tablespoon cooking spray
• 1 red bell pepper, coarsely chopped
• 1 (28 ounce) can peach slices, liquid saved
• 1 cup hot salsa, your choice of brand and style
• 4 tablespoons undiluted frozen orange juice concentrate
• 14 cup chopped parsley

1. In large non-stick skillet, heat oil.
2. Add chicken and cook for 9-10 minutes, turning once, till no longer pink in center.
3. Remove chicken to platter.
4. Clean excess oil from skillet, add bell pepper and cook 2 minutes until crisp-tender.
5. Add the reserved peach liquid, orange juice concentrate and salsa, bring to boil.
6. Add peaches, parsley, chicken and any juices that have accumulated on the platter, simmer 3 minutes or until chicken is glazed and reheated through.

chicken breasts, salt, olive oil, red bell pepper, peach slices, hot salsa, orange juice, parsley

Taken from www.food.com/recipe/chicken-and-peaches-piquant-190287 (may not work)