CHICKEN WITH PEACH GLAZE

1 (15-ounce) can sliced peaches in fruit juice
1/4 cup fresh orange juice
1/2 tablespoon cornstarch
1/3 cup all-fruit peach spread
1 teaspoon grated orange zest
4 boneless, skinless chicken breast halves (about 4 ounces each), all
visible fat discarded
1/4 cup all-purpose flour
1 tablespoon snipped fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon salt
2 teaspoons olive oil

Drain the peaches, reserving 1/4 cup juice. Set peaches aside and
pour juice into a small bowl. Add orange juice and cornstarch to the
peach juice, whisking until the cornstarch is dissolved. Whisk in the
jam and orange zest. Set aside.

Put a chicken breast half with the smooth side up between two pieces
of wax paper or plastic wrap. Using the smooth side of a meat mallet
or a heavy pan, lightly flatten the breast to a thickness of about
1/4 inch, being careful not to tear the meat. Repeat with the
remaining chicken.

In a small bowl, stir together the flour, parsley, garlic powder,
paprika and salt. Sprinkle over both sides of the chicken. Using your
fingertips, gently press the mixture so it adheres to the chicken.

In a large nonstick skillet, heat the oil over medium-high heat,
swirling to coat the bottom. Cook the chicken for 4 minutes on each
side, or until no longer pink in the center. Remove skillet from the
heat. Reduce the heat to medium low. Transfer the chicken to a plate.
Set aside.

Immediately pour the reserved peach juice mixture into the skillet.
Cook for 1 to 2 minutes, or until thickened, stirring constantly. Add
the reserved peaches, stirring until combined. Return the chicken to
the skillet. Spoon the peach sauce and peaches over the chicken. Heat
for 3 to 5 minutes, or until the chicken and peaches are heated
through.

Makes 4 servings.

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