1/4 c. butter
4 chicken breasts or leg quarters
1/2 tsp. salt
3 green onions, sliced
1/2 c. slivered almonds
1/2 tsp. tarragon
1/2 c. chopped parsley
1 can (1 lb. 13 oz.) canned peaches or equivalent home canned
1/2 c. grated Parmesan

Melt butter in skillet. Add chicken and brown lightly. Place chicken in baking dish. Bake for 1 hour at 350 degrees, uncovered, if dark meat; 45 minutes if white meat. Save butter in skillet. To butter in skillet add salt, onions, almonds, tarragon, and parsley. Pour over chicken. Add drained peach halves and sprinkle Parmesan over. Bake 15 minutes more. Serve with white rice.