Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa Recipe - Allrecipes.com
Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa Recipe
  • READY IN 38 mins

Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    18 mins
  • READY IN

    38 mins

Directions

  1. Preheat oven to 400 degrees F. Drain canned peaches, reserving 2 tablespoons of the syrup. Lightly sprinkle chicken breasts with salt and black pepper; brush with reserved peach syrup. Combine panko and 1 1/2 teaspoons of the cumin in a shallow dish. Coat chicken with the panko mixture and place on a greased baking sheet. Drizzle with melted butter. Bake for 18 to 22 minutes or until no pink remains (165 degrees F).
  2. Meanwhile, for the Chipotle Peach Salsa, chop the drained peach slices. Combine chopped peaches, the remaining 1/2 teaspoon cumin, the bell pepper, onion, chipotle pepper and the 1/4 teaspoon salt in a microwave-safe bowl. Microwave on high (100% power) for 1 to 2 minutes or until heated through, stirring once. Serve with the chicken.
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Reviews More Reviews

Feb 06, 2014

I have just discovered the divine taste of cumin and this recipe highlights it well. Easy to make and tasty.

 

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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