CUISINE
COOKING WITH ROBERT
Pepper Peach Chicken
1 pkg. Rossi Roasted Red Bell Pepper Pasta,
cooked according to directions.
3 tbsp. Di Olivas Extra Virgin Olive Oil
(unflavored, garlic or roasted walnut)
2 tbsp. butter
4 split, boneless, skinless chicken breasts
4 tbsp. flour
3 to 4 ripe peaches, peeled, cubed and slightly mashed
(or 2 c. canned peaches, drained and mashed)
1/2 c. Di Olivas Ripe Summer Peach Balsamic
1/2 c. chicken broth
1/4 tsp. cayenne
1 tsp. chili powder
1 tsp. salt
3 tsp. minced garlic
1/4 c. walnuts
4 tbsp. parsley
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Place walnuts and parsley in
food processor and pulse until
finely ground. Set aside. Place
EVOO and butter in a large
skillet and heat to medium-high.
Dust chicken lightly with flour,
reserving excess, and brown on
each side until golden, about
ten to twelve minutes total.
Remove from pan and rest. Add
remaining flour to pan and stir
to form a