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Recipe submitted by Mrs. C. M. Bilden, Enid, OK

Ginger-Peachy Chicken Bake

1/4 cup all purpose flour
1 teaspoon salt
1 (3-pound) broiler-fryer, cut up
2 teaspoons salad oil
1 (16-ounce) can peach halves in heavy syrup
1/4 cup honey
1 teaspon ground ginger
1/4 cup sour cream
2 tablespoons flaked coconut
Lemon leaves for garnish

1. About 1 hour before serving: In plastic bag, combine flour and salt. Place chicken pieces in bag amd shake to coat evenly. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until golden brown on all sides. Remove chicken pieces to roasting pan skin-side up, as they brown.
2. Drain peaches, reserving 1 tablespoon peach syrup. Set peach halves aside.
3. In small bowl, combine reserved peach syrup, honey and ground ginger. Brush some honey mixture over chicken in roasting pan.
4. Preheat oven to 350°F (175°C).
5. Bake chicken 35 to 40 minutes, brushing occasionally with honey mixture.
6. Brush peach halves with honey mixture; top peach halves with sour cream; sprinkle with coconut. Place peach halves in pan with chicken during last 5 to 10 minutes of baking.
7. To serve, line large platter with lemon leaves. Arrange chicken and peach halves on leaf-lined platter.

Makes 4 servings.

Nutritional Facts Per Serving: About 610 calories, 25 g fat, 155 mg cholesterol, 690 mg sodium.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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