Baked Chicken With Peaches

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.

3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

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Nutrient	Quantity
Total fats	1.6492 g
Protein	5.9966 g
Carbohydrates	276.8853 g
Energy	1083.8692 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0166 g
Water	578.7649 g
Aspartic acid	2.577 g
Calcium, Ca	223.089 mg
Lutein + zeaxanthin	565.135 g
Fiber, total dietary	9.4255 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	998.3431 g
Niacin	5.2408 mg
Vitamin A, RAE	98.581 g
Fatty acids, total trans-polyenoic	0.0001 g
Arginine	0.1118 g
Riboflavin	0.1963 mg
Fatty acids, total trans-polyenoic 22:4	0.0002 g
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0042 g
Fatty acids, total saturated 20:1	0.0009 g
Glutamic acid	0.3469 g
Sodium, Na	62.6646 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0125 g
Total lipid (fat)	1.6492 g
Manganese, Mn	0.6787 mg
Fructose	12.2051 g
Proline	0.112 g
Fatty acids, total saturated 16:0	0.1136 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0104 g
Sucrose	237.4849 g
Choline, total	44.3617 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0002 g
Fatty acids, total polyunsaturated 18:1 t	0.0006 g
Sugars, total	265.9054 g
Serine	0.1978 g
Fatty acids, total saturated 10:0	0.0064 g
Fatty acids, total saturated 18:0	0.0153 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.2596 mg
Selenium, Se	3.3071 g
Ash	3.7195 g
Fatty acids, total saturated 18:1 undifferentiated	0.4045 g
Pantothenic acid	1.2747 mg
Phenylalanine	0.1177 g
Copper, Cu	0.5288 mg
Betaine	2.0717 mg
Thiamin	0.1556 mg
Methionine	0.0618 g
Iron, Fe	3.159 mg
Carbohydrate, by difference	276.8853 g
Phosphorus, P	134.798 mg
Folate, total	33.0331 g
Tocopherol, gamma	0.1232 mg
Alanine	0.1734 g
Valine	0.1366 g
Fatty acids, total saturated 18:2 undifferentiated	0.5284 g
Glycine	0.1302 g
Glucose (dextrose)	15.287 g
Fatty acids, total saturated 14:0	0.0013 g
Zinc, Zn	1.1353 mg
Isoleucine	0.1054 g
Maltose	0.4928 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.5461 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.1676 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0001 g
Tocotrienol, alpha	0.1848 mg
Vitamin A, IU	2010.41 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0005 g
Folate, DFE	33.0331 g
Tryptophan	0.0617 g
Vitamin C, total ascorbic acid	52.4725 mg
Phytosterols	62.3095 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.37 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 20:0	0.0005 g
Tyrosine	0.0867 g
Vitamin K (phylloquinone)	16.3884 g
Fatty acids, total saturated	0.1401 g
Histidine	0.0805 g
Fatty acids, total monounsaturated	0.4186 g
Threonine	0.0992 g
Folate, food	33.0331 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0013 g
Cryptoxanthin, beta	414.2104 g
Vitamin E (alpha-tocopherol)	4.5664 mg
Fatty acids, total trans	0.0007 g
Fatty acids, total trans-monoenoic	0.0006 g
Magnesium, Mg	77.8574 mg
Lysine	0.1859 g
Potassium, K	1498.13 mg
Cystine	0.0741 g
Fluoride, F	24.64 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0 teaspoon	0.2	0.0444	0.0019
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Brown sugar	1 cup	836	215.798	0
Peach	4	240.24	58.7664	1.54
Clove	0 teaspoon	0.7192	0.172	0.0341
chicken breast half	8	0	0	0