2 lg. chicken breasts (split)
2 tbsp. butter
1/2 c. water
6 lg. mushrooms (halved)
1 (5 oz.) cans water chestnuts, sliced
1/2 c. peach jam
1 tbsp. soy sauce
1 (4 1/2 oz.) deviled ham
Freshly cooked rice

Brown chicken in butter. Cover and cook 35 minutes, uncover and add water, mushrooms and water chestnuts.

Combine jam, soy sauce, and ham. Spread over chicken, stir remaining in gravy in pan. Cover and cook 12 minutes. Serve over rice. Serves 4.