Categories: Poultry- Chicken

Ingredients

• 4 skinned and boned chicken breasts (about 2 lb.)
• 1 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 Tbsp. canola oil
• 1 shallot, thinly sliced
• 1 tsp. freshly grated ginger
• 2 garlic cloves, minced
• 12 fresh basil leaves, finely chopped
• 1 cup reduced-sodium fat-free chicken broth
• 4 large peaches, peeled and cut into 1/4-inch thick slices (about 2 cups)
• Garnish: fresh basil leaves

Directions

1. Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.
2. Reduce heat to medium. Add shallot to hot drippings in skillet,, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
3. Bake at 350m degrees for 15 minutes or until chicken is done.

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