Basil-Peach Chicken Breasts

Ingredients     4 skinned and boned chicken breasts (about 2 lb.) $     1 1/4 teaspoons kosher salt     1/2 teaspoon freshly ground pepper $     2 tablespoons canola oil $     1 shallot, thinly sliced     1 teaspoon freshly grated ginger     2 garlic cloves, minced     12 fresh basil leaves, finely chopped     1 cup reduced-sodium fat-free chicken broth     4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)     Garnish: fresh basil leaves Preparation     1. Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.     2. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.     3. Bake at 350° for 15 minutes or until chicken is done.