| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
American, Chicken, Main dish |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts |
| 2 |
T |
Magarine |
| 16 |
oz |
Peaches |
| 1 |
T |
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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