4    Boneless chicken breasts
2 tb Magarine
16 oz Peaches
1 tb Cornstarch
Tinerroot; grated
8 oz Sliced water chestnuts;opt.

DIRECTIONS – RINSE CHICKENPAT DRY. IN A 10 IN SKILLET COOK CHICKEN IN HOT
MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO BE EASILY
PIERCED WITH FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER TO KEEP WARM.
DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED SYRUP
TO MAIE 3/4 C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO
SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. ADD PEACHES AND WATER
CHESTNUTS; HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER. SPOON OVER
CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg chol. 137mg
sodium.