Ingredients
1 can (15 ounces) sliced peaches in extra-light syrup2 teaspoons cornstarch1/4 cup peach preserves1 tablespoon white wine or chicken broth1/4 cup seasoned bread crumbs1 tablespoon grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (6 ounces each)2 tablespoons butter, divided2 green onions, choppedHot cooked pasta
Preparation
Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside.
In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.
