Roasted Peach Chicken

Ingredients:

Chicken Marinade
1 cup (320 g) peach preserves
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons garlic, minced
1 ½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes

Chicken
1 ½ pounds boneless, skinless chicken breasts
1 small red onion, thinly sliced
1 tablespoon extra virgin olive oil
2-3 medium peaches, pitted, thinly sliced

Directions:

Chicken Marinade
In a medium bowl, stir together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. (This makes about 1 1/2 cups).
Reserve half of the mixture, and refrigerate. The remaining peach mixture will be used to marinate the chicken.

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, add oil. 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.
Pour the reserved peach marinade over the chicken breasts in the skillet. 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.

I await your comments! Enjoy!