1/4 c. flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned
2 tbsp. vegetable oil
1 c. peach preserves
1/2 c. commercial barbecue sauce
1/2 c. onion, diced
2 tbsp. soy sauce
1 lg. green pepper, cut in strips
2 (8 oz.) cans sliced water chestnuts, drained
Hot cooked rice

Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings and return chicken to Dutch oven. Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Yield 4 servings.