Grease a shallow baking pan. Set aside. For cherry rice, prepare the rice mix according to package directions. Stir 1/2 cup of the cherries and the walnuts into the cooked rice. Set aside.
Meanwhile, for creamed peach sauce, in a medium saucepan, combine peaches, wine, shallots, brandy, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
In a small saucepan, melt butter; stir in flour and the 1/4 teaspoon salt. Add to peach mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cream and the remaining cherries; heat through. Cover; keep warm.
Place each chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edge, pound each breast lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove the plastic wrap; sprinkle chicken lightly with salt.
Place about 1/2 cup of the rice mixture in the center of each chicken breast half. Gather the corners of chicken to the center over rice mixture to form a ball shape. Secure with a wooden toothpick, if necessary. Place, seam side down, in prepared pan.
Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until chicken is no longer pink.
Remove toothpicks from chicken. Spoon peach sauce onto 4 serving plates. Place a chicken bundle on top. Serve with remaining rice. Sprinkle chicken with paprika or herb. Makes 4 servings.