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.
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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