Mmmm....My taste buds are still cheering for this one! Soooo yummy!1 can (15 oz.) sliced peaches in extra-light syrup
2 tsp. cornstarch
1/4 c. peach preserves
1 Tbsp. white wine or chicken broth
1/4 c. seasoned bread crumbs
1 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves (6 oz. each)
2 Tbsp. butter, divided
2 green onions, chopped
Hot cooked pasta
*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 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 Tbsp. butter over medium heat for 4-6 minutes on each side or until 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.
