Parmesan Chicken with Stewed Peaches

Some people hate mixing sweet with savory;  I am not one of them. In my opinion, if you can have a dinner that’s like a dessert and then eat dessert afterwards, that is indeed the definition of winning. This dish was inspired by one of my favorite meals in St. Louis, where I lived during my college years. The restaurant is called, LoRusso’s, which is located in the Italian neighborhood, The Hill. There, order the pistachio encrusted chicken with peaches. Every time I eat it,  tiny singing angels appear in my mouth.

Other Chicken Dinner Recipes

Panko Crusted Chicken Two Ways: Pear, Sage, Gruyere and Ricotta, Tomato, Basil

Chicken Pot Pie

Here is my contribution to the fruity-chicken dinner world:

Parmesan Chicken with Stewed Peaches


The peaches add moisture and tangy sweetness to a salty, spicy, herby piece of chicken. In my eyes, it’s perfection. Serve with garlic mashed potatoes for a truly delicious, comfort meal.

Makes 4 Chicken breasts


2 peaches, pitted and sliced into wedges

½ tbsp. unsalted butter

1 tsp cinnamon

2 tbsps water

1 tsp salt

Sprinkle extra sugar if peaches aren’t ripe

Kosher salt and ground black pepper

4 skinless boneless chicken breast halves

1/4 cup extra-virgin olive oil

3/4 cup dry breadcrumbs

½ cup all-purpose flour

¼ cup grated Parmesan

1/4 tsp red pepper flakes

1 tbsp fresh basil, chopped

2 large eggs, lightly beaten


1. In a small saucepan, melt butter over medium heat and add cinnamon.

2. Add peach slices. After a minute, add water and salt and turn the heat to low, covering the pan. Cook around 12-15 minutes or until peaches are very soft, checking and stirring periodically; add more water if too much evaporates and it seems dry.  Remove from heat.

3. Starting making an assembly line; chicken breasts will go on a cutting board, furthest from the stove; pound flat until 1/2-inch thick and season both sides with salt and pepper. Spread flour in a large flat plate, next to the chicken on the side closer to the stove.

4. Moving towards the stove, break eggs into a separate bowl and beat until frothy.

5. Lay seasoned breadcrumbs mixed with grated Parmesan and chopped basil on the next and last plate.

6. Heat olive oil over medium-high heat in a large skillet. Dredge both sides of the chicken cutlets in flour, then dip in egg wash and finally cover with breadcrumb mixture. Add the cutlets to the oil and fry for 4 minutes on each side until golden. Serve with peach sauce.

Fun Fact: I hate roasted chicken. You won’t ever find that nonsense here.