Preparation:

• Spray a jelly-roll pan or other shallow baking dish with cooking spray.
• In a shallow bowl or pie plate, lightly whisk the egg substitute with 3 teaspoons (1 tablespoon) of the lime juice with a fork until frothy.
• In another shallow bowl or pie plate, mix the bread crumbs, chili powder, and 1 teaspoon of the cumin.
• One at a time, dip the chicken breasts into the egg mixture, letting the excess drip off, then roll the chicken in the crumbs, pressing them on the surface.
• Place the chicken breasts on the prepared pan. Set aside, uncovered.
• Preheat oven to 450°F.
• Wash peaches, remove pits, and dice; wash and dice bell pepper; wash and chop cilantro; wash and mince onion; and mince jalapeno slices.
• In a medium bowl, combine peaches, bell peppers, cilantro, onions, jalapeno, honey, black pepper, remaining 4 teaspoons of lime juice, and remaining 1/4 teaspoon of cumin. Cover and set aside.
• Drizzle the chicken evenly with the olive oil and bake for 10 minutes. Turn the chicken over and bake for 5 minutes longer, or until crisp, lightly browned, and cooked through (no longer pink inside).
• Serve the chicken with the peach salsa; garnish with lime wedges and/or cilantro sprigs, if desired.