Basil-Peach Chicken Breasts

Cook the chicken on the stove, and then in the oven, this will help to avoid over-drying the chicken. Aromatic juices make a fresh and clean sauce - it is much lighter than gravy thickened with flour. Serve with steamed rice, couscous, or quinoa for a simple summer meal.
Preheat the oven to 350 degrees. Season the chicken on both sides with salt and pepper. Saute the chicken in the preheated oil in a large nonstick skillet over medium-high heat for 2 minutes on each side or until browned. Remove the chicken from the pan, leaving the filling in the pan.Reduce heat to medium. Add the shallots to the hot minced meat in the pan and simmer for 3 minutes or until tender. Add the ginger and garlic; simmer for 45-60 seconds or until fragrant. Add basil, chicken stock and peaches. Return the chicken to the pan and turn it over to coat.Bake at 350 ° C for 15 minutes or until the chicken is cooked through.