Yield: 4 servings

2 Whole medium chicken breasts(about 1 1/2 lbs.)skinned,boned
1 16 oz can peach slices
1 tb Cornstarch
1 ts Grated gingerroot 
1 8 oz can sliced water chestnuts,drained
2 tb Margarine or butter

Rinse chicken pat dry. In a 10″ skillet, cook in hot margarine over medium heat, about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet cover to keep warm. Drain peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup total stir in cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts heat through. Season to taste with salt and pepper. Spoon over chicken.

Makes 4 servings.

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