2 fresh serrano peppers, seeded and finely chopped
4 skinless, boneless chicken breast halves
Nonstick cooking spray
½ cup peach nectar
3 green onions, cut into 1-inch pieces
2 cups sliced, peeled peaches
1 cup sliced plums
1 tablespoon packed brown sugar
1/8 teaspoon salt
½ cup pitted dark sweet cherries
Hot cooked rice (optional)
In a small bowl combine jerk seasoning and one of the chopped serrano peppers. Rub mixture onto both sides of chicken breasts. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 8 to 10 minutes or until tender and no longer pink (170 degrees F), turning once. Transfer to a serving platter; keep warm.
Add 2 tablespoons peach nectar and the onions to skillet. Cook and stir over medium heat for 4 to 5 minutes or until onions are just tender.
In a bowl combine remaining nectar, half of the peaches, half of the plums, the remaining serrano pepper, brown sugar, and salt. Add to skillet. Cook and stir over medium heat about 2 minutes or until slightly thickened and bubbly. Remove from heat. Stir in cherries and remaining peaches and plums. Spoon over chicken. Serve with cooked rice, if desired.
Nutrition Per serving: 233 kcal cal., 2 g fat 66 mg chol., 285 mg sodium, 27 g carb., 3 g fiber, 28 g pro.