cumin-crusted chicken breasts with chipotle peach salsa

ingredients

• servings: 4
• 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

recipe

preparation time: 20 mins cook time: 18 mins ready time: 38 mins


• 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.