GINGER CHICKEN WITH PEACHES

2 whole medium (about 1 1/2 lbs.) skinless, boneless chicken breasts halved lengthwise
2 tbsp margarine or butter
1 (16 oz) can peach slices
water
1 tbsp cornstarch
1 tsp grated gingerroot
1 (8 oz) can sliced water chestnuts, drained

Rinse chicken; pat dry. In a 10-inch skillet, cook chicken in hot margarine over medium heat, turning once, about 10 minutes or until tender enough to be easily pierced with a fork. Remove from skillet; cover to keep warm.

Drain peaches, reserving syrup. Set peaches aside. Add water to reserved syrup to make 3/4 cup total; stir in cornstarch and gingerroot. 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.

Makes 4 servings