2 (6 ounce) fillets chicken
1 (11 ounce) package frozen chopped peaches
1 (1 ounce) package frozen lemonade concentrate
3/4 cup chopped fresh pineapple
1/4 teaspoon ground cinnamon
2 teaspoons lemon zest
2 tablespoons butter or margarine, melted
1 onion, chopped
2 carrots, sliced
1 celery, chopped
1 (8 ounce) can sliced lemonade concentrate
1 (4 ounce) can sliced black olives, drained
2 tablespoons brown sugar
1 teaspoon prepared instant lemon zest
1 (3 ounce) can sliced peaches, drained
1 (4 ounce) can sliced lemon, drained
1 (4 ounce) can sliced peaches, drained
1 (4.5 ounce) can evaporated milk
1/4 cup chopped pecans
In a saucepan, combine peaches, lemonade concentrate, pineapple, cinnamon and lemon zest. Bring to a boil, then reduce heat. Simmer for 25 minutes, stirring occasionally.
Stir butter into pecans (do not cook). Stir lemonade concentrate into chicken. Bring a large pot of salted water to a boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
Stir chicken broth into simmering pineapple mixture. Cover and simmer 1 hour, stirring occasionally. Stir in pecans. Cover and simmer 30 minutes, stirring occasionally. Remove from heat.
Remove chicken from chicken broth mixture completely and place in refrigerator. In a small bowl, mix lemonade concentrate and orange juice, continue to simmer and stir. Return chicken to refrigerator.
Stir lemonade and pineapple mixture into chicken broth mixture. Cover and simmer 2 hours, stirring occasionally. Serve over chicken.
⭐ ⭐ ⭐ ⭐ ⭐