*To toast pecan halves, place in shallow pan in oven for the last 5 minutes that the chicken is baking.
Preheat oven to 425°F. Spray rack in broiling pan with nonstick cooking spray.
Combine gingersnap crumbs and ground pecans in shallow dish. Brush chicken with mustard, then dredge with crumb-nut mixture, coating all sides. Place chicken on rack in broiling pan. Bake chicken 20 minutes.
Meanwhile, in small saucepan heat salsa and peach brandy over medium heat 5 minutes or until heated through.
To serve, place chicken on platter. Spoon hot peach salsa over and around chicken. Garnish with pecan halves.