Recipe - Ginger And Peach Chicken

4 x Chicken Breast halves *
1 teaspoon Cornstarch
One fourth teaspoon Salt
2 cup Hot cooked Rice
8 ounce Can Peach slices, lite syrup
One half teaspoon Grated Gingerroot
One half cup Sliced Water Chestnuts,drain
6 ounce Pkg frozen Pea Pods, cooked

* 4 med (12 ounce total) boned skinless chicken breast halves

Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add chicken. Cook over medium heat for 810 minutes or till tender
and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal
One half cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook
and stir till thickened and bubbly. Cook and stir 1 minute more. Gently
stir in peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, and
chicken. Spoon sauce over chicken.
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Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72
mg cholesterol, 205 mg sodium, 459 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip