2 whole skinned & boned chicken breasts
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
1 1/2 tbsp. vegetable. oil
1 onion, sliced
1 lg. green pepper, sliced
1 c. catsup
1 (16 oz. can) peaches, drain (reserve syrup)
2 tbsp. soy sauce
3 c. cooked rice

Cut chicken in strips; sprinkle with salt and pepper. Saute in oil about 2 minutes. Add onion; cook until onion is tender and crisp. Blend catsup and peach syrup with enough water to make 2 cups liquid. Add soy sauce. Pour over chicken. Add green peppers and peaches. Cover and simmer about 20 to 30 minutes. Serve over rice.