Prep time 5 min.

Cook time 20 min.


1 medium onion, thinly sliced, about 2 cups

2 cloves garlic, minced

4 boneless, skinless chicken breast halves, about 1 1/2lb., rinsed and patted dry

2 can (15oz.each) Del Monte® Lite Sliced Cling Peaches, drained

1½ tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary, crushed]

salt, optional

2 Tbsps. cider vinegar

⅛ tsp. dried red pepper flakes, optional


  1. Heat a large skillet over medium-high heat; spray with non-stick cooking spray. Cook onion 4 minutes or until golden brown; stir in garlic and cook 15 seconds, stirring constantly.

  2. Push onion to one side of skillet and add chicken; cook 2 minutes, then turn chicken. Arrange onion around chicken and top with peach slices. Sprinkle with rosemary; cover, reduce to medium-low and cook 5 minutes. Turn chicken and season lightly with salt, if desired, and cook 5 to 6 minutes or until chicken is no longer pink inside.

  3. Remove chicken and cover to keep warm. Gently stir in vinegar and red pepper flakes, if desired, into peach mixture. Increase heat to medium-high; bring to a boil and cook 2 to 3 minutes or until most of the liquid has evaporated.

  4. Spoon equal amounts of peach mixture over chicken breasts. Serve with rice pilaf, if desired.

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