Peach-glazed Chicken or Pork
Linda
ingredients
- 1/2 cup Italian dressing 2 1/2 - 3 pounds chicken pieces or 4-6 boneless pork chops
- 2 tsp. ground ginger
- 1/4 cup peach or apricot preserves
directions
- 1
In a shallow dish, blend dressing and ginger. Add chicken; turn to coat. Cover and marinate in refrigerator 3 to 24 hours.
- 2
Remove chicken, reserving 1/4 cup marinade. Bring to a boil. Stir in preserves until melted.
- 3
Grill or broil meat until no longer pink, brushing with preserve mixture.
notes
Of course, I never used anything but peach. Your Dad would not have it any other way!
Source: Linda
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