25 – 35 min
Lunch | Dinner
About this Recipe
By: Home Chef – Patrick Le Beau
“One bite of this tender chicken, enrobed with a peach BBQ sauce you’ll make yourself (and we do mean make yourself… no mixing a premade BBQ sauce here!), and you’ll be “appresh”-ing so much, you’ll say preach to this peach. Capisce?”
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Ingredients In Your Box
Step by Step Instructions
Begin the Broccoli
Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into broccoli. Spread into a single layer on one side. Roast in hot oven, 5 minutes. Remove from oven. Broccoli will finish cooking in a later step. While broccoli roasts, prepare chicken.
Cook Chicken and Finish Broccoli
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 3-4 minutes. Transfer chicken, seared side up, to empty half of baking sheet. Reserve pan; no need to wipe clean. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and broccoli roast, toast breadcrumbs.
Toast the Breadcrumbs
Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and panko to hot pan and stir constantly until golden brown, 1-2 minutes. Remove from burner. Transfer panko to a mixing bowl and add Parmesan and red pepper flakes (to taste). Stir to combine. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook panko to medium-high heat. Add peach preserves, ketchup, Dijon, 2 Tbsp. water, white balsamic vinegar, and a pinch of salt to hot pan. Bring to a simmer. Once simmering, stir occasionally until thickened to a BBQ sauce-like consistency, 2-3 minutes. Stir in a pinch of pepper. Remove from burner.
Finish the Dish
Plate dish as pictured, topping chicken with sauce and broccoli with breadcrumbs. Bon appétit!
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