Title: Chicken with curried peaches
 Categories: Chicken/tur, Eat-lf mail, Fruits, Low fat
      Yield: 4 Servings
 
      1 tb Olive oil
      1 tb Curry powder; or to taste
  1 1/2 lb Skinless Boneless Chicken
           -Breast Halves, Cut In 1"
           -Pcs
    1/2 c  Fresh orange juice
      1 tb Light brown sugar
      1 ts Finely minced ginger root
      4    Peaches; at room temp, Peel,
           -Pit, Cut In 1/4" Wedges
           Toasted walnuts; for
           -garnish, opt
 
  Heat the olive oil in a large non-stick skillet or saute pan over
  medium-high heat. Add 1/4 cup water, stir in the curry powder and heat
  until bubbly. Add the chicken and cook, covered, stirring
  occasionally, until it is lightly browned and cooked through, about 5
  minutes. With a slotted spoon, transfer the chicken to a bowl, and
  cover to keep warm.
  
  Meanwhile, in a measuring cup, combine the orange juice, brown sugar
  and ginger, stirring until the sugar is dissolved. Add the peaches
  and orange juice mixture to the skillet; stir until the fruit is
  lightly cooked and the sauce is bubbly, about 3 minutes. Add the
  chicken and stir gently until the mixture is warmed through, about 1
  minute. Taste and adjust seasonings if needed. Garnish with toasted
  walnuts before serving (optional).
  
  Yield: 4 servings.
  
  FOR SOME fresh ideas for the ubiquitous skinless, boneless breast,
  ``The 15-Minute Chicken Gourmet'' by Paulette Mitchell (Macmillan,
  $23) is the ticket. Disregard the 15-minute promise: About the only
  thing you can cook in that amount of time is scrambled eggs. But the
  recipes in the book are relatively quick, and they often incorporate
  a vegetable, fruit or pasta, so you don't have to deal with side
  dishes. For this delicious dish, just make some rice and you're set.
  
  Published Wednesday, August 13, 1997, in the San Jose Mercury News.
  Copied with permission.
  
  NOTES : Cal  280, Fat 6.5g, Carb 13.9g, Fib 1.9g, Pro 40.4g, Sod
  118mg, CFF 21.4%.