Prep time 5 min.

Cook time 25 min.


2 cans (15.25oz.ea.) Del Monte® Yellow Cling Peach Chunks in Heavy Syrup [or Del Monte Cling Sliced Peaches in Heavy Syrup]

1 can (14.5oz.) Del Monte® No Salt Added Petite Cut Diced Tomatoes, not drained

½ cup prepared BBQ sauce

4 boneless, skinless chicken breast halves, about 1 1/2 lb.

¼ cup prepared French fried onions, optional


  1. Drain peaches, reserving 1/2 cup syrup. If using sliced peaches, chop slices into thirds. Heat a large 10 to 12-inch skillet over medium-high heat. Add reserved peach syrup, tomatoes and BBQ sauce; stir to combine. Bring to a boil and cook 3 minutes, stirring constantly, or until sauce leaves a clean path when spatula is drawn across bottom of skillet.

  2. Add chicken and top with peaches. Reduce heat to medium and cook 5 minutes; turn chicken. Cook 15 minutes, uncovered, or until chicken is no longer pink inside.

  3. Serve chicken topped with peach sauce and fried onions, if desired. For spicy BBQ flavor, serve with favorite hot sauce.


-PEACH GLAZED CHICKEN - Use 1/2 cup prepared teriyaki sauce instead of BBQ. Top with 2 Tbsp. sliced green onions instead of fried onions.

-GARLIC & HERB PEACH CHICKEN - Use 1/2 cup bottled Italian salad dressing instead of BBQ and omit peach syrup. Top with chopped fresh basil instead of fried onions.

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