Instructions: Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat. Add 1/4 cup water, stir in the curry powder and heat until bubbly. Add the chicken and cook, covered, stirring occasionally, until it is lightly browned and cooked through, about 5 minutes. With a slotted spoon, transfer the chicken to a bowl, and cover to keep warm.

Meanwhile, in a measuring cup, combine the orange juice, brown sugar and ginger, stirring until the sugar is dissolved. Add the peaches and orange juice mixture to the skillet; stir until the fruit is lightly cooked and the sauce is bubbly, about 3 minutes. Add the chicken and stir gently until the mixture is warmed through, about 1 minute. Taste and adjust seasonings if needed. Garnish with toasted walnuts before serving

(optional).

Yield: 4 servings.

FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The ticket. Disregard the 15-minute promise: About the only thing you can cook in that amount of time is scrambled eggs. But the recipes in the book are relatively quick, and they often incorporate a vegetable, fruit or pasta, so you dont have to deal with side dishes. For this delicious dish, just make some rice and youre set.

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