Modestine's peachy chicken

This recipe comes from one of my favorite cookbooks, Sylvia's Family Soul Food Cookbook (with some modifications). It's got an interesting mix of sweet and savory. It complemented the smoked turkey collard greens recipe really well. It's also really easy to put together, which is always great for weeknight meals.

Makes 4 servings

Ingredients:
4 skinless, boneless chicken breasts, rinsed and patted dry
1 tsp. lemon pepper seasoning
1/2 tsp. salt
1/2 tsp. black pepper
One 16 oz. can sliced cling peaches in light syrup, undrained
1/2 tbsp. lemon juice
1/2 tbsp. soy sauce

Preheat the oven to 350 degrees. Place the chicken breasts in a 9x13x1 1/2 inch baking dish. In a small bowl combine the lemon pepper, salt, and black pepper. Sprinkle both sides of the chicken with the lemon pepper mixture, let stand for 20 minutes. Drain the syrup from the peaches into a small bowl, stir the lemon juice and soy sauce into the syrup. Pour over the chicken pieces. Bake for 45 minutes, uncovered, turning once. Add the peach slices and cook for 15 minutes more, or until the chicken is cooked through. Serve with yummy collards!