Jalapeño Peach Chicken Breasts


Ingredients for Chicken

  • 4 bone-in, skin-on chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chipotle chili pepper seasoning
  • 1 jalapeño, sliced (seeds and membrane removed, if you wish)
  • 1 ounce Trader Joe’s jalapeño honey goat cheese


Preheat oven to 425 degrees. Place a rack on a jelly roll pan. Lay your chicken breasts on the rack and peel back the skin. Poke a few holes in the meat and sprinkle with the kosher salt, pepper, and chipotle chili pepper seasoning. Drizzle a small amount (about a teaspoon per breast) of the Jalapeño Olive Oil/Peach Balsamic Vinegar over the meat. Sprinkle the sliced jalapeños (from one of the jalapeños – reserve the other for the pasta) on the meat and then add a few teaspoons of the goat cheese to the jalapeños. Pull the skin back over the chicken and sprinkle with a small drizzle of the olive oil and a pinch more kosher salt and pepper. Bake for 40-45 minutes.

Ingredients for Pasta

  • 16 ounces penne pasta
  • 1/4 cup Jalapeño Olive Oil/Peach Balsamic Vinegar
  • 2 16-ounce containers of Kumato Tomatoes
  • 1 jalapeño, sliced
  • 1 peach, diced
  • 1 ounce Trader Joe’s jalapeño goat cheese
  • 1 teaspoon kosher salt for pasta water (I always go light on salt, add more if you desire)
  • 1 teaspoon salt for tomato mix
  • 1/2 teaspoon pepper


Boil pasta per directions. Sauté tomatoes in a quarter cup Jalapeño Olive Oil/Peach Balsamic Vinegar. Sprinkle tomatoes with kosher salt. When tomatoes have begun to burst and are softened and they are just about a minute from completion, add the sliced jalapeño and diced peach and one pinch of kosher salt. Once the noodles are cooked, add them to the tomatoes, jalapeño and peach and toss. Serve with a few small dollops of jalapeño goat cheese. Enjoy!

Until next time, Kris