Instructions: Slowly poach peaches in wine, sugar, and cinnamon until tender. Strain peaches from the sauce. Reduce sauce until thickened. Fold peaches back into the sauce; set aside.

Mix nuts, crackermeal, salt, and pepper together. Dredge boneless, skinless chicken breasts first into flour, then egg wash (stirred eggs), then hazelnut breading. Press firmly into chicken. Saute lightly in vegetable oil

Bake at 350 degrees for 30 minutes or until chicken is done. Top with fresh peach sauce.

This recipe works well with fresh pears. Add 1/4 cup apple juice concentrate to sauce before cooking.

This recipe yields 4 servings.

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