| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Main dish, Chicken, American | 1 | Servings |
INGREDIENTS
| 4 | Boneless chicken breasts | |
| 2 | tb | Magarine |
| 16 | oz | Peaches |
| 1 | tb | Cornstarch |
| Tinerroot; grated | ||
| 8 | oz | Sliced water chestnuts;opt. |
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 sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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