Crusted Chicken Breasts With Peach Salsa

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• Prep Time: 20 minutes
• Total Time: 15 minutes
• Serves: 4

Ingredients

• 2 tablespoons liquid egg substitute
• 2 tablespoons lime juice
• 1/2 cup breadcrumbs
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons chili powder
• 1 1/4 teaspoons cumin, ground
• 1 pound chicken breast, boneless/skinless, raw
• 3 peaches, fresh
• 1 bell pepper, red, medium
• 2 tablespoons cilantro, fresh
• 1  green onion, chopped
• 2 slices jalapenos, sliced
• 4 teaspoons cider vinegar
• 1 tablespoon honey
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil, extra virgin

Preparation:

• Spray a jelly-roll pan or other shallow baking dish with cooking spray.
• In a shallow bowl or pie plate, lightly whisk the egg substitute with 3 teaspoons (1 tablespoon) of the lime juice with a fork until frothy.
• In another shallow bowl or pie plate, mix the breadcrumbs, chili powder, smoked paprika, and 1 teaspoon of the cumin.
• One at a time, dip the chicken breasts into the egg mixture, letting the excess drip off, then roll the chicken in the crumbs, pressing them on the surface.
• Place the chicken breasts on the prepared pan. Set aside, uncovered.
• Preheat oven to 450°F.
• Wash peaches, remove pits, and dice; wash and dice bell pepper; wash and chop cilantro; wash and mince onion; and mince jalapeno slices.
• In a medium bowl, combine peaches, bell peppers, cilantro, onions, jalapeno, honey, black pepper, remaining 4 teaspoons of lime juice, cider vinegar, and remaining 1/4 teaspoon of cumin. Cover, and set aside.
• Drizzle the chicken evenly with the olive oil and bake for 10 minutes. Turn the chicken over and bake for 5 minutes longer, or until crisp, lightly browned, and cooked through (no longer pink inside).
• Serve the chicken with the peach salsa; garnish with lime wedges and/or cilantro sprigs, if desired.