***A few months ago, I had lunch at this wonderful little cafe in Huntsville, AL. I can't remember the name of it, though. I ordered their "Chicken Georgia." I thought the combination of peaches with chicken sounded different, but really good. They served a chicken breast smothered with a delicious mixture of peaches and pecans.
After Googling "Chicken Georgia" I just couldn't find anything that was like what I had in Huntsville. Paula Deen has a Chicken Georgia recipe on The Food Network's site, but it had mushrooms and just wasn't what I was looking for.
The following recipe comes very close! You would think that the peaches and pecans would make this dish too sweet, but the basil and garlic really keeps it on the savory side. Enjoy!***
***Also, I am so excited to enter this recipe into Joelen's Fruit Frenzy blogging event! Be sure to check out her awesome site at: Joelen's Culinary Adventures.***
1 Tbsp EVOO
1 teaspoon salt
1/4 teaspoon seasoned pepper
2 boneless, skinless chicken breasts
1 cup orange juice
3 fresh, sliced peaches
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon dried leaf basil
1 clove garlic, finely minced
1/4 cup chopped pecans
Heat EVOO in a skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and brown on both sides...until chicken is almost cooked through (it will continue cooking in next step). Remove from skillet and place on a plate.
Next, add a little more EVOO to the skillet if needed; add garlic and saute for 30 seconds...be careful not to burn it! Combine orange juice and peaches with brown sugar, cinnamon, and basil and add to skillet. Return chicken to the mixture. Cover and simmer over medium heat for 15 to 20 minutes, until chicken is cooked through.
Place chicken on a plate, placing the peach mixture over each chicken breast. Top with chopped pecans.