2 whole chicken breasts, skinned, boned and halved lengthwise
2 tbsp. butter
1 (16 oz.) can peaches
1 tbsp. cornstarch
1 tsp. ginger
1 (8 oz.) can sliced water chestnuts, drained
Cooked pea pods
Hot cooked rice

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 reserved syrup to make 3/4 cup total; stir in the cornstarch and ginger. 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 pea pods. Makes 4 servings.