This recipe today is why I look forward to peach season.  The prime picking for peaches is still a month away, but they’re starting to show up at the local produce stand and I, for one, can’t resist a fresh peach.

My boys and I love to pick our own fruit.  We pick strawberries in April/May, blueberries in June/July down by my mom’s house in SC, peaches in July/August, and apples in September.  We also get the privilege of bringing home a large bucket of oranges and grapefruits every other Christmas when we visit my grandparents in Arizona who just happen to have both those trees in their backyard, overflowing with fruit.

Do you pick your own fruit and/or vegetables?  You may have already seen it before, but if you haven’t and you’re looking to experience a pick-your-own farm in your area, check out the website Pick Your Own for a farm in your area.  The part that I love most about taking my kids picking, aside from the delicious end product, is teaching them about where our food comes from.  Because, after all, it doesn’t come from a grocery store.  It comes from the land we live on.

Here’s a picture of my boys last year, picking peaches for our impending peach salsa, peach cobbler, and this dish, peachy keen chicken.

I suppose we should get around to making chicken at some point, so let’s do it. This chicken is so good.  I just love the way the peaches compliment the meat.  Here’s what you’ll need to create this tasty dinner.

Ingredients Needed:

3 Chicken Breasts
1/4 Cup of Butter (1/2 Stick)
2 Peaches
1/4 Cup of Honey
1 tsp of Salt
1/4 tsp of Pepper
1/4 tsp of Ginger
1 Tbsp of Brown Sugar

Preheat your oven to 425 degrees.  Add to your baking dish the butter, honey, salt, pepper, and ginger.

Heat the whole dish up until the butter is melted and the mixture is heated.  You can either throw it in the microwave for a couple minutes if your dish will allow it, or put it in the oven for about 5 minutes to let the butter melt.  Once your butter is melted, bring your baking dish back out.

Now, add your breasts to the butter mixture, coating well, and put them back into the oven for 10 minutes.  After 10 minutes, you’ll bring the chicken breasts back out of the oven, add the peaches on top and sprinkle the brown sugar over the whole shebang.

Reduce your oven temperature to 350 and put the breasts back into the oven for another 10 minutes or until breasts are cooked through.  Here’s what your finished product should look like.  What a beautiful site to behold.

Of course, if you know me at all, you’ll know that I shredded the chicken up so that it would stretch to feed my family of five.  You can leave them in breast form or shred them up like this.

Serve it up over rice (we used Jasmine, my favorite, favorite rice) with a veggie on the side and you’ve got yourself a kid (and adult) pleasing dinner!