Recipe - Ginger Chicken With Peaches

4 Boneless chicken breasts
2 tablespoon Magarine
16 ounce Peaches
1 tablespoon Cornstarch
Tinerroot; grated
8 ounce 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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini