1 (29 oz.) can peach halves
1 pt. fresh strawberries
2 tbsp. sugar
4-8 chicken breasts, boned and skinned
1/2 tsp. salt
1/8 tsp. pepper
4 tbsp. butter
2 tbsp. cornstarch
1/4 c. peach preserves
1 stick cinnamon (about 2 inches long)
4 whole cloves
Hot cooked rice

Drain peaches, reserving syrup. Add enough water to syrup to make 2 cups; reserve. Sprinkle strawberries with sugar; reserve. Flatten chicken by pounding lightly between 2 pieces of plastic wrap until 1/4 inch thick. Sprinkle with salt and pepper.

Melt butter and add chicken. Cook until chicken is light brown, 3-4 minutes on each side. Reduce heat; cook until chicken is done, about 10 minutes longer. Keep warm in 200 degree oven.

Blend cornstarch with 1/4 cup reserved peach juice mixture. Stir into drippings in skillet. Add remaining juice and cook 1 minute to thicken slightly. Add preserves, cinnamon, and cloves. Add peach halves; heat until warm.

Add chicken and fresh strawberries to peach mixture. Heat until berries are hot, 1-2 minutes. Do not over cook berries or they will become mushy. Place chicken on platter. Garnish with peaches and berries. Serve with rice.

This is so easy and looks so pretty. Very good too.