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Chicken with Picante Peach Salsa

  • prep time: 10 min
  • total time: 25 min
  • serves: 6 people
  • calories: 282 1 serving

Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.


cost per recipe: $11.54

  • 2/3 cup Pace® Picante Sauce
  • 2 tablespoons lime juice
  • 1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
  • 1/3 cup chopped red bell pepper or green bell pepper
  • 2 green onion, sliced (about 1/4 cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 1/2 cup peach preserves or apricot preserves


  • Step 1

    Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.

  • Step 2

    Stir the cumin and chili powder in a small bowl. Season the chicken as desired.  Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.

  • Step 3

    Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.

  • Step 4

    Serve the chicken with the peach salsa mixture.


Sort By:
  • I tink I made this once.

    Blair R.
    May 4, 2016

    As I said, I think I made this recipe once before. I believe it turned out well too. It is hard to go wrong with Campbell's.

  • Kick it up a bit

    May 28, 2015

    Since this recipe calls for fruit preserves, I tried using some Jalapeno Fruit Jelly in marinade, and let it soak for about 2 hours. It gives the chicken that little kick that is accented by the picante/peach topping! Oh, I add a few drops of a mango hot sauce to the topping too for a little more zip.

  • Chicken with Picante Peach Salsa

    February 26, 2011

    Absolutely delicious! I had to make this ahead, in a skillet, to re-warm, so I used the peach syrup as a marinade before cooking and basted the chicken with it when it came out of the skillet. I kept the salsa separate, warmed some with the chicken later, served the rest cold, and it was delicious either way! Juicy, tasty and I'll use this again and again - good enough for company!

  • Chicken with Picante Peach Salsa

    Jackie S.
    October 12, 2010

    This was very, very tasty and easy. Luckily I had all the ingredients on hand so I followed the recipe and yummmmm

  • Chicken with Picante Peach Salsa

    June 24, 2006

    This dish was very good and very has a lot of taste to it!

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    Made With

    Calories 282
    Total Fat 3 g
    Sat. Fat 0.7 g
    Trans Fat 0 g
    Cholesterol 97 mg
    Sodium 301 mg
    Total Carb 30 g
    Dietary Fiber 2 g
    Sugar 22 g
    Added Sugars 0 g
    Protein 29 g
    Vitamin D 0 %DV
    Calcium 1 %DV
    Iron 2 %DV
    Potassium 12 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.