1/4 c. butter
4 chicken breasts (halved)
1/4 tsp. salt
3 green onions (include tops)
1/2 c. slivered almonds
1/2 tsp. tarragon
1/2 c. chopped parsley
1 can (1 lb. 13 oz.) cling peach halves
1/2 c. grated Parmesan cheese

Melt butter in skillet. Add chicken and brown lightly; place chicken in baking dish. To butter in skillet add salt, onions, almonds, tarragon and parsley. Stir mixture and pour over chicken.