Peaches & Cream Chicken

• 4 to 6 boneless, skinless boneless, skinless chicken breasts, halves
• 2 Tbsp. coarsley black pepper
• 2 tsp. oil
• 1/2 cup Kraft Fat Free Honey Dijon Dressing
• 1/2 cup apricot jam or Peach Jam
• 2 Tbsp. white wine
• 1 can (14 oz/398 mL) sliced peaches, drained

1. SPRINKLE each side of chicken breasts with 1/2 tsp pepper.
2. HEAT oil in large non-stick fry pan.
3. Add chicken and brown on both sides.
4. Reduce heat to low, cover and cook until chicken is no longer pink inside; drain liquid.
5. MIX dressing, jam and wine; pour over chicken.
6. Stir in peaches and heat until sauce is hot.
7. Serve over pasta.

chicken breasts, coarsley black pepper, oil, honey, apricot, white wine, peaches

Taken from www.kraftrecipes.com/recipes/peaches-cream-chicken-83103.aspx (may not work)