Basil-Peach Chicken Breasts

• 4 skinned and boned chicken breasts (about 2 lb.)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 shallot, thinly sliced
• 1 teaspoon 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

1. Preheat oven to 350u0b0. 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 saute 3 minutes or until tender. Add ginger and garlic; saute 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
3. Bake at 350u0b0 for 15 minutes or until chicken is done.

chicken breasts, kosher salt, freshly ground pepper, canola oil, shallot, freshly grated ginger, garlic, basil, chicken broth, peaches, fresh basil

Taken from www.myrecipes.com/recipe/basil-peach-chicken-breasts (may not work)