Pecan-Crusted Breast of Chicken with Peach Salsa

Pecan-Crusted Breast of Chicken with Peach Salsa
Salsa
4 peaches, preferably white, skin on, diced
1 small jalapeno pepper, seeds removed, minced
1/4 cup seedless cucumber, diced
1/2 red bell pepper, seeds removed, diced
1/4 cup cilantro, chopped
1/4 cup plum tomato, seeds removed, diced
1/4 cup crisp white wine (such as Sauvignon Blanc) Chicken
8 tablespoons melted butter
1 teaspoon fresh tarragon, chopped
4 split chicken breasts, bone-in, with skin
2 cups chopped pecansFour to six hours before serving, prepare the salsa: Combine the peaches, jalapeno, cucumber, red bell pepper, cilantro, plum tomato and white wine in glass bowl. Cover and refrigerate.Heat oven to 325 degrees. Line a baking sheet with parchment paper.Melt butter over medium-low heat. Remove pan from heat and add chopped tarra-gon. Allow to steep for 15 minutes. Dip chicken breasts in butter, and then skin-side down into pecans. Place pecan-side-up on baking sheet and cook about 20 to 25 minutes or until done. Allow chicken to rest 5 minutes before serving with salsa.Serves four.Chef Robert Kearley, Chief O'Neill's, Chicago