This is a quick freezer meal to assemble and quick-cooking. Serve over rice and with a steamed veggie for a complete meal.
Peachy Balsamic Chicken
4 boneless, skinless chicken breasts
1 cup chicken broth
2/3 cup peach preserves (I used 3 very ripe fresh peaches, sliced)
3 garlic cloves, thinly sliced
2 Tbs balsamic vinegar
1 tsp salt
1 tsp pepper
To assemble: In a bowl, combine the broth, peach preserves, garlic, balsamic vinegar, salt and pepper. Mix well. Put raw chicken breasts in a labeled Ziploc bag, pour the broth mixture over the breasts. Seal and freeze.
To cook: Allow the bag of chicken to thaw overnight in the fridge. The next day, pour contents of bag into a baking dish and bake at 350 degrees for 30-35 minutes until chicken is cooked through.