Both chicken and pork go very well with fresh fruit. The peaches can be easily used with the chicken if you so desire. For instance, you could make a sweet & sour sauce with them. Here's a basic recipe for peach sweet & sour sauce.
4 peaches, peeled, pitted, & diced
1/4 cup brown sugar
Apple cider vinegar
1 medium onion, minced
3 cloves fresh garlic, minced
1 cup water
1 tbs. Kikoman Soy Sauce
1/8 tsp. ground ginger
2 tsp. cornstarch
Place everything but the peaches and vinegar into a medium sauce pan and bring to a boil, stirring frequently. When the onions are softened, taste the mixture. It should be sweet, but not cloyingly so. Add the peaches and poach for 15 minutes. Again, taste the sauce. It should taste sweet and fruity. Correct the seasoning to get a ballance of flavors between the brown sugar, garlic, and ginger. You should be able to discern each on your tongue. Finally, add the vinegar, a little at a time. Stir and taste. You'll know when you have enough. It well be tart, but not overly so, and the other flavors will still present themselves loud and clear on your palate. Bring everything to a boil and combine the cornstarch with 2 tbs. water in a small bowl, stirring until the cornstarch and water make a smooth slurry. Slowly pour this into the boiling sauce, stirring as you pour. Stir for 1 minute more and remove from heat.
The chicken can be cubed, and stir-fried with with snow-peas, bias sliced carrot, bias sliced celery, chopped onion, salt, garlic, and a half-dash of Chines 5-spice powder. Serve with the sweet & sour sauce, and fluffy brown rice.
Another option is to brown the chicken in oil or bacon grease until cooked through and serve with halved peaches that have been carmelized with brown sugar and garlic, with a fresh slaw on the side.
You can also incorporate the peaches into a barbecue sauce and grill the chicken breasts until done, then brush on the peach-based bbq sauce.
Just a couple of ideas for you.
Seeeeeeya; Goodweed of the North