Ginger And Peach Chicken

4 x Chicken Breast halves * 8 oz Can Peach slices, lite syrup
1 ts Cornstarch 1/2 ts Grated Gingerroot
1/4 ts Salt 1/2 c Sliced Water Chestnuts,drain
2 c Hot cooked Rice 6 oz Pkg frozen Pea Pods, cooked
4 servings
* 4 med (12 oz total) boned skinless chicken breast halves

Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender
and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2
cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and
stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in
peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, and
chicken. Spoon sauce over chicken.
************************************************************** Per serving:
321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg
cholesterol, 205 mg sodium, 459 mg potassium.