Sweet Peach Chicken and Greens Melissa Perry   From Every Day with Rachael Ray August 2008 SERVES 4 Prep Time: 15 min Cook Time: 20 min 1 1/2 cups peach jam 3 tablespoons honey 2 tablespoons Dijon mustard 3 skinless, boneless chicken breasts (about 2 pounds) Salt and pepper 2 carrots 3 white peaches, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced One 10-ounce bag mixed greens 1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes. 2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens. 3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.

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