Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.