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Curry Peach Chicken

Serves: 4

Cooking Time: 35 minutes

Ingredients:

4 x 150g chicken fillets, skins removed

2 tablespoons flour

1 teaspoon all purpose curry powder

2 tablespoons oil

4 slices Bega Super Slim slices

425g can peach slices, drained, liquid reserved

Extra 1-2 teaspoons curry powder

½ cup 35% milk fat sour cream

1 tablespoon lemon juice

1/3 cup chopped cashew nuts

Fresh coriander

Method:

1. Toss chicken fillets, flour and curry powder in a plastic bag until well coated.
2. Heat oil in large frying pan, add chicken, cook over a low heat, turning to brown on both sides for 10-15 minutes until tender and juices run clear when pressed with a skewer.
3. Remove to a plate, top with cheese slices and keep warm.
4. Reserve 8 peach slices and chop remainder. Add extra curry powder and reserved peach liquid to the pan, simmer rapidly until liquid reduces slightly. Stir in chopped peaches, sour cream, lemon juice and cashews.
5. Serve chicken topped with the peach slices on cooked rice tossed with thin strips of spring onion and red capsicum. Garnish with coriander and the sauce.