Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa Recipe

  • 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
  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.