---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GINGER CHICKEN WITH PEACHES ...MAGAZINE
  Categories: Main dish, Chicken, American
       Yield: 1 servings
  
       4 ea Boneless chicken breasts
       2 tb Magarine
      16 oz Peaches
       1 tb Cornstarch
       1 x  Tinerroot; grated
       8 oz Sliced water chestnuts;opt.
  
   DIRECTIONS - RINSE CHICKENPAT DRY. IN A 10 IN SKILLET
   COOK CHICKEN IN HOT MARGARINE OVER MEDIUM HEAT ABOUT
   10 MIN. OR TIL TENDER ENOUGH TO BE EASILY PIERCED WITH
   FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER TO KEEP
   WARM. DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO
   RESERVED SYRUP
     TO MAIE 3/4 C TOTAL STIR IN THE CORNSTARCH AND
   GINGERROOT. ADD TO SKILLET. COOK AND STIR TILL
   THICKENED AND BUBBLY. ADD PEACHES AND WATER CHESTNUTS;
   HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER.
   SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g
   carbo.,9g fat, 72mg chol. 137mg sodium.
  
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