Recipe by Del Monte
"Oven-baked chicken breasts with a crunchy bread crumb coating are served with a savory-sweet side of homemade peach salsa in this satisfying dish."
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1 (15.25 ounce) can
Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
skinless boneless chicken breast halves
Salt and black pepper
panko (Japanese-style bread crumbs)
chopped red bell pepper
finely chopped red onion
canned chipotle pepper in adobo, finely chopped
I have just discovered the divine taste of cumin and this recipe highlights it well. Easy to make and tasty.
used Vidalia onion
Very tasty! Enjoyed the cumin flavor which complimented the chicken and peaches.
My husband and I liked it very much, although I substituted fresh blanched peaches for the canned and basted the chicken with pureed fresh peaches with lime juice, that I keep in the freezer for peach daiquiris. I found I had no purple onion and substituted shallots instead. Next time I will use less shallots as they weren't as mild as I'd hoped. Leftover peach salsa will be a great after-work snack.
* Percent Daily Values are based on a 2,000 calorie diet.
Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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