| 1 | Freshly ground black pepper to taste about 3 cups thawed frozen or peeled fresh peaches, drained - reserve juices (use peaches canned in fruit juice (not syrup) if you absolutely have to but fresh or frozen is better) 1 2 tbsp vegetable oil 2 tbsp snipped fresh chives or tops of green onions sifted cornstarch for dredging 2 tbsp finely chopped italian parsley flatten chicken breasts that have been skinned, boned and halved in a gallon sized zip-lock bag until about 1/8" to ? thick (cuts down on spatters that way and you will need it for the marinade) by whacking them with a wooden rolling pin (do not use a meat mallet unless you only use the flat side...don"t want to poke any holes in the bag). |
| 2 | In a small bowl, combine apple cider vinegar, honey , mashed or minced garlic cloves, gingerroot, cayenne, salt, freshly ground black pepper and chopped chives or green onion tops. |
| 3 | You may need to zap it in the microwave to let it mix well as the honey will be hard to stir in. pour marinade into the zip-lock bag that contains the flattened chicken breasts and close the bag securely. |
| 4 | Turn and squish the bag to coat all sides of the chicken. |
| 5 | Let set in this marinade in the refrigerator for up to 2 hours. |
| 6 | Let chicken sit at room temperature to warm up a little for about ten minutes while you are assembling the cooking instruments. |
| 7 | Sprinkle the sifted cornstarch onto a plate and set aside. |
| 8 | Heat just enough vegetable oil in a non-stick pan to have a thin layer of oil over a moderately high heat. |
| 9 | One by one, pull the flattened chicken pieces from marinade and blot lightly on paper toweling to remove most of the marinade. |
| 10 | Dredge lightly in the sifted corn starch until you have all of the chicken pieces dusted lightly. |
| 11 | Saute them a couple of minutes on each side until just done through. |
| 12 | Remove any oil left in pan. |
| 13 | Pour the rest of the marinade in the zip-lock bag over the chicken in the pan. |
| 14 | Pour drained peaches over the chicken and marinade. |
| 15 | Turn heat down to medium, stirring as this comes to a boil. |
| 16 | Watch to see if it needs either some of the reserved juice from the peaches or a little cornstarch/water mixture to thicken juices very slightly. |
| 17 | (it will depend upon how heavily the chicken pieces are dredged with cornstarch). |
| 18 | Sprinkle with finely chopped italian parsley and serve with juices over rice. |
