Chicken 'N' Peaches Piquante

• 4 each chicken breast halves, boneless, skinless 5 ounces each
• 1 x salt and black pepper
• 1 tablespoon olive oil
• 1/2 cup sweet red bell peppers coarsley chopped
• 15 1/2 ounces peaches, canned sliced, drained, liquid reserved
• 1/2 cup salsa thick and chunky
• 1 tablespoon orange juice, concentrated
• 2 tablespoons cilantro chopped fresh

1. Season chicken with salt and pepper.
2. In large nonstick skillet, over Medium-High heat, heat oil.
3. Add chicken; cook 9 to 10 minutes, turning once, until no longer pink in the center.
4. Remove to platter.
5. Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until crisp-tender.
6. Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bilts from bottom of pan.
7. Add peaches and cilantro; cook and stir 3 minutes until hot.
8. Add chicken and any juices that may have accumulated on platter.
9. Spoon sauce and peaches over chicken until glazed and serve.

chicken breast halves, salt, olive oil, sweet red bell peppers coarsley, peaches, salsa, orange juice, cilantro

Taken from recipeland.com/recipe/v/chicken-n-peaches-piquante-40293 (may not work)