Peach Curry Chicken

• I had this recipe for quite some time and I never got around to making it until a few days ago!  I realized after I made it that it was delis and I should have taken pictures throughout the process.  Oh well.

I actually quartered this recipe because it's just Brent and I and we've taken to watching what we eat and our portion sizes so we don't need much at all.

• 
  
• 8 skinless, boneless chicken breasts
• 1 cup brown sugar
• 1 tsp curry powder, or to taste
• 4 peaches, peeled and sliced
• 2 tbsp lemon juice
• 1 to 2 tbsp corn starch

**I also added some red chili powder to give it a little kick - add to your liking.

I sliced the peaches really thin and I didn't peel them (I'm lazy like that, besides, do you really notice the skin?)  I used two peaches and sliced them into eighths.  I laid some of them down at the bottom of the pan. 

We actually got two really large chicken breasts and I halved them (like filleted it). I then laid the four pieces on top of those peaches.  I sprinkled half of the sugar/curry mixture over the chicken and then I laid the rest of the peach slices of the peaches on top and then sprinkled the rest of the curry on it.

Feel free to experiment, it was amazing!  Plus, with the chicken cut thinner like that it cooked faster ;)

I steamed up some jasmine rice and poured some of the juices over top of the chicken, peaches and rice.  MMMMM - MMMMMMMMMMM!

1. Pre-heat oven to 350˚F.
2. Coat 9x13 pan with spray and put chicken in single layer on pan.
3. Mix brown sugar and curry powder with a fork and sprinkle about half of the mixture on top of the chicken.
4. Place peaches on top and sprinkle with remaining sugar/curry mixture.
5. Bake for 30 minutes, or until cooked through.
6. Just after removing from the oven squirt the lemon juice all over the chicken and peaches.
7. Pour off pan drippings and mix with cornstarch to desired thickness.