2 whole med. chicken breasts, skinned, boned, and halved lengthwise
2 tbsp. butter
1 (16 oz.) can peach slices
1 tbsp. cornstarch
1 tsp. grated ginger root
1 (8 oz.) can sliced water chestnuts, drained

Rinse chicken; pat dry. In a 10 inch skillet, cook chicken in hot butter over medium heat about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet. Cover to keep warm. Drain peaches, reserving syrup. Add water to reserve syrup to make 3/4 cup total. Stir in cornstarch and ginger root. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper. Spoon over chicken. Serve with rice and snow peas. Serves 4. 267 calories per serving.