Also published today: “Most people say they want to be happy but…” Click here to read that post.
I was born in Alabama but my husband (married 18 years this month) was born in Georgia, so I always say I’m half Georgian by marriage. I also claim dual citizenship with Tennessee since I’ve never lived more than ten minutes from the AL/TN state line. So me being all woman of the world and holding a trio of citizenships to exotic locales, you’d think I’d be pretty worldly with my food, too.
Okay, y’all probably know better. In fact, y’all probably know me well enough at this point not to be the least bit surprised by any weirdness that comes out with regards to how my brain works. Well, get ready for another episode of “Christy’s aversions” and today’s feature is entitled “The thing about meat and fruit”. I generally don’t like them together. Fruit is the dessert in my mind and should be separate.
I tend to like meat to be on it’s own, allowed to star in the show. To me, fruit just feels like it should be the closing act. The first question when I mention this is always “But what about apples and pork chops?” No. I just can’t. Keep in mind that if you enjoy it I’m really happy though! I just don’t ever want an apple and a pork chop to meet me at the same time. I prefer to have individual relationships with them instead.
But there are a few exceptions to every rule, even with me. One of them is this Georgia Chicken. It’s been a favorite of mine for a while now. The juicy chicken and pop of flavor from the peaches blend perfectly together beneath a delicate sprinkling of brown sugar and spices. I got to thinking about posting it but have held back because of my own thoughts regarding fruit and meat together. So I mentioned it to my friend, Jyl: “I have this recipe that I am thinking about posting but it’s kinda weird…” When I explained to her why it was weird she immediately cut me off. “Christy, that ain’t weird to nobody but you so post the thing.”
So here I am, posting the thing, and hoping you’ll make it soon. Georgia Chicken should be known near and far – but it’s not…yet. This recipe is an adaptation from one I found on the Georgia Peach Board’s website a couple of years ago and it’s one to pass down for generations.
To make this you’ll need: Chicken, Cloves, Ginger, Light Brown Sugar, and Peaches.
I’m using boneless skinless chicken breasts but bone-in would work just fine, whatever cuts you want to use. Just use your common sense and check for doneness. Smaller pieces, of course, might require a little less time, larger pieces might require more.
You can also use fresh peaches, however many you like. I prefer more peaches rather than less so feel free to go crazy. Just peel ’em and slice ’em and you’re ready to go. This is really a very low fuss recipe.
In a small bowl, stir together the brown sugar, cloves, and ginger until well blended.
Place chicken in 9×13 baking dish and pour peaches over the top. Sprinkle the whole party with the brown sugar mixture and place in the oven for 34-40 minutes, or until your chicken is done. Every now and then, baste chicken with the juices in the pan.
I prefer this served with a light side dish. I just added some fresh spinach and used pan juices and more peaches for the dressing.
Take it OVER THE TOP by making a pitcher of Southern Breeze Sweet Tea! This tea perfectly sweetens itself as it steeps and is carb free, calorie free, and the absolute closest I have found to real sugar sweetened tea. Usually fruit teas are off limits due to the sugar (and carbs) but this Southern Breeze Peach is a game changer! Click here to see my post where I show how I brew this tea directly in my pitcher in just a few minutes.
- 4 boneless, skinless chicken breasts*
- ½ cup light brown sugar
- 29 ounce can peach slices, drained
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Preheat oven to 350 and spray a 9x13 baking dish with cooking spray. Set aside.
- In small bowl, stir together brown sugar, ginger, and cloves.
- Place chicken in bottom of prepared pan. Pour peaches over. Sprinkle entire thing with brown sugar mixture.
- Place in oven and bake for 35-40 minutes, or until chicken is fully cooked, basting with the pan juices from time to time.
“One kind word can change someone’s entire day.”
Special thanks to Southern Breeze Sweet Tea for sponsoring this post and helping me bring this wonderful recipe to you!Yum