Recipe: Rosemary-Peach Chicken

Rosemary-Peach Chicken
Fresh rosemary gives this recipe for baked chicken a wonderfully pungent aroma.

Chicken:
1 cup peach preserves
1/2 cup Russian dressing (recipe below)
6 whole chicken breasts, bone in
2 tablespoons chopped fresh rosemary plus half a dozen sprigs for garnish
6 or more peach slices, or other fruit of your choice, for garnish

Preheat oven to 350 degrees. In a small bowl mix the peach preserves and Russian dressing. (Reduce preserves for a less sweet dish.) Set aside. Rinse chicken and pat dry. Place in a lightly greased baking dish, meaty side up, and spread with half of the Russian dressing-peach mixture. Turn breasts over and spoon on remaining mixture. Sprinkle with chopped rosemary. Bake uncovered until tender, about 1 hour.

Russian Dressing:

1/2 cup mayonnaise
1/8 cup ketchup
1/2 tablespoon minced fresh flat-leaf parsley
1/2 tablespoon whole milk
1/2 tablespoon grated onion (optional)
1/8 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
few drops Tabasco or other hot pepper sauce

In a small bowl stir all ingredients together until well mixed. Refrigerate, covered, until ready to use. Makes about 1/2 cup.

To serve, place chicken breasts on a large serving platter and garnish with rosemary sprigs and peach slices. Serves 6.