Season the 4 chicken schnitzel lightly with salt and pepper. Fry them over medium-high heat for 2-3 minutes until lightly browned. Transfer to a baking dish. Arrange the 4 peach halves over the schnitzel and sprinkle with spring onion.
Mix the 200 g cream cheese, 1 bottle chili sauce, and 1 cup cream in a bowl until smooth. Pour the mixture over the schnitzel and peaches. Top with the seared ham.
Bake at 220°C (428°F) for 30 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
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