Peach Baked Chicken On Rice

Preheat oven to 350 degrees F.

In small saucepan, combine rice, chopped onion, dates and 1 1/4 cups broth. Bring to boil. Cover and cook for 20 minutes.

Drain peaches reserving 3 tbsp. juice. Dice 1 cup peaches, reserve remaining peaches for later use. Remove rice mixture from heat and stir in diced peaches. Transfer mixture to a shallow 2 qt baking dish.

In small saucepan, combine preserves, tomato paste, vinegar, lemon juice, peach juice, chopped garlic, pepper and mustard and cook over medium heat about 10 minutes to blend flavors.

Cut filets in 2" cubes. Heat 1/4 cup broth in medium-large skillet over medium-high heat. Stir fry chicken, 2 cloves chopped garlic and onion about 10 minutes, until chicken is no longer pink inside. Place chicken pieces on rice and spoon preserves mixture over all.

Bake at 350 degrees F for 15 minutes. Arrange remaining peach slices around chicken. Bake uncovered 5 minutes to heat peaches.