1    Cut up chicken
2 tb Margarine
1 tb Oil
1    Sliced onion
1    Green pepper, cut in strips
1    Large can peaches
1 tb Cornstarch
1 tb Soy sauce
3 tb White wine venegar
2    Peeled sliced tomatoes

Skin chicken and brown in oil. Cover and simmer for 10 minutes; remove and
put into casserole. Sautee onion and pepper in skillet. Drain peaches,
reserving syrup. Mix cornstarch, soysauce, vinegar and 1 cup peach syrup;
boil until clear. Add peaches and tomatoes. Pour contents of skillet over
chicken. Cover caserole and bake 40 minutes at 375 degrees. Serve with rice
to which some peaches and strips of pepper have been added