6 free range organic Chicken Breast Halves

1 13.5 oz Can Organic Unsweetened Coconut Milk (Do not shake!)

4 fresh peaches

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/4 cup finely chopped walnuts



Carefully open can of coconut milk. Pour cream from the top into the blender. Discard remaining watery portion, or save for another purpose (or drink it!). Blend together thoroughly with peaches, cinnamon, nutmeg, and vanilla.

Pour half of the mixture into a bowl or zip-top bag to use as a marinade. Reserve remaining in the refrigerator. Allow chicken breasts to marinate for about an hour.

Preheat oven to 350 degrees. Remove chicken from marinade and place in a baking dish. Sprinkle chopped walnuts over the top. Bake, uncovered, for 45 minutes.

Remove from oven and serve chicken with “peachy keen” sauce spooned over the top. For kids, it works as a fun dipping sauce!

For the side dish recipe (Spaghetti Squash with Sauteed Spinach and Red Cabbage),