Prep time 20 min.

Cook time 20 min.


1 can (15.25oz.) Del Monte® Sliced Peaches in Heavy Syrup [or 1 can (15 oz.) Del Monte® Lite Sliced Peaches]

4 boneless, skinless chicken breast halves

Salt and black pepper, optional

1 cup panko bread crumbs

2 tsps. cumin, divided

2 Tbsps. butter, melted

½ cup chopped red bell pepper

¼ cup finely chopped red onion

1 chipotle pepper in adobo sauce, finely chopped

¼ tsp. salt


  1. Preheat oven to 400°F. Drain peaches, reserving 2 Tbsp. syrup; set peaches aside. Lightly sprinkle chicken breasts with salt and black pepper, if desired; brush with reserved peach syrup. Combine bread crumbs and 1 1/2 tsp. cumin in a shallow dish. Coat chicken with bread crumb mixture and place on a greased baking sheet. Drizzle with butter. Bake 18 to 22 minutes or until no longer pink inside.

  2. Meanwhile, for Chipotle Peach Salsa, chop peaches and combine with remaining 1/2 tsp. cumin, bell pepper, onion, chipotle pepper and salt in a microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until heated through, stirring halfway through. Serve salsa with chicken.

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