¼teaspoonred pepper flakes (optional if you don't enjoy spice)
Chicken
1 ½poundsboneless, skinless chicken breasts
1smallred onion,thinly sliced
2-3mediumpeaches,pitted, thinly sliced
Instructions
Chicken Marinade
In a medium bowl, stir together olive oil, honey, soy sauce, apple cider vinegar, Dijon mustard, salt, black pepper, and red pepper flakes. (This makes about 1 1/2 cups).
Chicken
Pat chicken breasts dry and pound each to about ½-inch thickness.
To a resealable plastic bag, add the chicken and sliced red onions. Pour the marinade into the bag, seal, and mix to coat.
Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.
When ready, preheat the oven to 375°F.
To a large oven-safe skillet over medium-high heat. Once hot, add the entire contents of the marinated chicken bag to the skillet. Sear the chicken for a few minutes on each side, or until golden brown.
Arrange 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.
Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
