- 1 (15.25 ounce) can Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
- 4 skinless boneless chicken breast halves
- Salt and black pepper
- 1 cup panko (Japanese-style bread crumbs)
- 2 teaspoons ground cumin
- 2 tablespoons butter, melted
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1 canned chipotle pepper in adobo, finely chopped
- 1/4 teaspoon salt
- 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).
- 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.