- 1 1/4 cups Muir Glen® organic medium chipotle salsa
- 1/4 cup orange marmalade
- 5 tablespoons lime juice
- Salt and pepper (optional)
- 6 boneless skinless chicken breasts
- 3/4 cup Progresso® garlic herb bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 2 cups Cascadian Farm® organic frozen sweet corn, thawed
- 1 (10 ounce) bag Cascadian Farm® organic frozen shelled edamame, thawed
- 1 teaspoon ground cumin
- Fresh cilantro sprigs (optional)
- In small bowl, mix 1/2 cup of the salsa, the marmalade and 4 tablespoons of the lime juice; season with salt and pepper. Pour into large resealable food-storage plastic bag. Add chicken; seal bag. Turn bag several times to coat chicken. Refrigerate 30 minutes.
- Heat oven to 375 degrees F. In another large resealable food-storage plastic bag, mix bread crumbs, cheese and chopped cilantro. Remove 1 chicken breast at a time from marinade; shake off excess marinade. Place in bag of bread crumbs; seal bag and shake to coat with crumb mixture. Place chicken on nonstick cookie sheet. Discard any remaining marinade and crumb mixture.
- Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F). Meanwhile, in 2-quart saucepan, place corn and edamame; add enough water to just cover vegetables. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 5 to 6 minutes or just until edamame is tender. Drain; stir in remaining 3/4 cup salsa, the cumin and remaining tablespoon lime juice. Season to taste with salt and pepper. Cook over medium-low heat 1 to 3 minutes, stirring occasionally, until thoroughly heated.
- Serve chicken with succotash; garnish with cilantro sprigs.