Chicken Breast With Baked Potato and Peach Sauce
For baked chicken:
- Chicken breast
- Soy sauce
For peach sauce:
- garlic cloves
- chopped chili peppers
For baked potato:
Wash, peel and pit fresh peaches. Put in cookware and bring contents to a rolling boil. Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes
Place into the bowl of a food processor and process until pureed. Now it’s time to add blended herbs, garlic and salt.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Peel the potato and cut the entire top of the potato into thin crosswise slices (about ⅛-inch thick), stopping about three-quarters of the way down the potato so the base stays intact and the pieces remain attached to the base.
Add salt and paprika, and then place them on the prepared baking sheet.
Roast the potatoes until they are golden and easily pierced with a fork, 20 to 25 minutes.
Remove the baking sheet from the oven and rub sliced cheddar and Parmesan evenly across the top of each potato. Return the baking sheet to the oven and cook until the cheese is melted.
Take a breast of chicken, slice its top and pour soy sauce on it.
Put on baking sheet with aluminum foil and put in oven.
Take it out after 25 minutes and serve immediately.
By Chef BiBi