1 can (15 ounces) sliced peaches in extra-light syrup
2 teaspoons cornstarch
1/4 cup peach preserves
1 tablespoon white wine or chicken broth
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons 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 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.