There’s nothing like fresh summer peaches.  I, for one, can’t get enough of the juicy, sweet fruit.  So when I saw this recipe in Cooking Light magazine, I knew it was something I had to try.  I’m so glad I did.  This chicken is such a great summer recipe, it really stands out from the usual boring chicken.  I don’t frequently cook with bulgur, but it was a perfect side for this dish, it really stands up well to the juicy peaches and absorbs a ton of flavor from the peaches and scallions.  Together, the chicken and bulgur make this a stand out dish that makes the most of summer’s bounty.

Peach Chicken with Peach Bulgur

Serves 8

Adapted from Cooking Light magazine, June 2014

For the chicken:

• 8 skinless, boneless, chicken breasts
• 2 Tbsp olive oil
• salt and pepper
• 1/3 cup peach preserves (couldn’t find peach so I used apricot)
• 3 tsp whole-grain mustard
• 2 peaches, peeled and diced

Preheat the oven to 350°F.  Place chicken in a large pan and drizzle with olive oil.  Generously sprinkle the chicken with salt and pepper.  In a small bowl, whisk together the peach preserves and the mustard.  Place chicken in the oven and bake for about 30 minutes, or until chicken is mostly cooked through.  Pull the chicken out and spread the preserve mixture over the top, return the chicken to the oven and cook for about 5 more minutes.  Serve the chicken topped with fresh peaches.

For the bulgur:

• 2 2/3 cups water
• 1 1/2 cups uncooked bulgur
• 2 Tbsp olive oil
• 3 Tbsp white wine vinegar
• 3 tsp grated peeled fresh ginger
• 2 peaches, peeled and diced
• 3 scallions, diced
• salt and pepper, to taste

Add water and bulgur to a pot and bring to a boil.  Reduce the heat to a simmer, cover and cook for about 12 minutes.  Drain and rinse with cold water.  In a large bowl, whisk together the oil, vinegar, and ginger.  Add the bulgur and mix well.  Fold in the peaches and scallions.  Taste and adjust seasoning as needed.