Chicken Breasts with Glazed Peaches and Fennel and

Name: Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 box corn muffin mix (recommended: Jiffy); 1/2 cup shredded Mexican cheese blend; 1 (7-ounce) jar chopped pimentos; 2 tablespoons freshly chopped cilantro leaves; 6 poblano peppers, halved lengthwise and seeded; 1 tablespoon olive oil; 1/2 cup sliced red onion; 1 fennel bulb, thinly sliced; 4 roasted chicken breast halves; 1 (14-ounce) can peaches, undrained; 1 tablespoon freshly chopped rosemary leaves

Servings: persons

Cooking spray
1 box corn muffin mix (recommended: Jiffy)
1/2 cup shredded Mexican cheese blend
1 (7-ounce) jar chopped pimentos
2 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded
1 tablespoon olive oil
1/2 cup sliced red onion
1 fennel bulb, thinly sliced
4 roasted chicken breast halves
1 (14-ounce) can peaches, undrained
1 tablespoon freshly chopped rosemary leaves

1
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2
Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
3
Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
4
Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
5
Meanwhile, heat oil in a large skillet over medium-high heat.
6
Add onion and fennel and saute 3 to 5 minutes, until soft.
7
Add chicken, peaches and rosemary and bring to a simmer.
8
Cook for 5 minutes, until chicken is heated through and sauce thickens.
9
Serve chicken with poblano corn muffins on the side.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 1 box corn muffin mix (recommended: Jiffy), 1/2 cup shredded Mexican cheese blend, 1 (7-ounce) jar chopped pimentos, and more.

Yes, Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions