6 boneless chicken breasts
1 1/2 tsp. salt, divided
1/8 tsp. pepper
3 fresh peaches, diced
1/2 c. onion, chopped
1/2 c. cashews, chopped
1/8 tsp. ground ginger
1/2 c. butter

Flatten chicken breast with a mallet; sprinkle with salt and pepper and set aside. Combine next 4 ingredients, stirring well. Place 1/4 cup filling in center of each breast. Fold sides over and secure with a toothpick. Melt 1/2 cup butter in a 9 x 13 pan and place breasts top side down in butter. Bake at 375 degrees for 25 minutes. Turn chicken and bake for 20 more minutes. Serve with creamy fresh peach sauce. Serves 6.

SAUCE:

2 fresh peaches, peeled and diced
1 c. commercial sour cream
1/2 c. brown sugar, packed
2 tsp. dijon mustard
1 tbsp. brandy (optional)
1/4 tsp. salt

Combine all ingredients in saucepan and place over low heat for 10 minutes, or until sauce is heated thoroughly.