4 boneless, skinless chicken breasts

2 yellow peaches, pitted and sliced

1 tablespoon olive oil

1 jalapeno pepper, finely chopped (seeds removed for less heat)

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon ground ginger

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-7 minutes per side, until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
In a small saucepan, combine sliced peaches, jalapeno, honey, apple cider vinegar, Dijon mustard, and ground ginger. Cook for 5-7 minutes, mashing the peaches to create a thick sauce.
Once the glaze has thickened, remove it from heat and set aside.
After the chicken is fully cooked, pour the peach glaze over the chicken breasts. Let it simmer for 2 more minutes to meld the flavors.
Garnish with fresh cilantro, if desired, and serve immediately.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to keep the chicken moist.

Glaze Variations: To thicken the glaze, cook it longer or mash the peaches more.

Make-Ahead: Prepare the glaze up to 2 days ahead and reheat when ready to serve.