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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