Chicken and Peaches

½ c peach jam combine pour bake at 350°F 40–45 minutes, basting occasionally add bake 10 minutes more, basting once or twice
⅓ c water
¼ c barbecue sauce
¼ c onions, diced
¼ c green pepper, diced
1 T soya sauce
2 T flour combine dredge
½ t salt
½ t paprika
4–6 chicken breasts, trimmed and skin removed  
⅓ c water chestnuts, sliced  
1 c peaches, sliced
  1. Combine jam, water, sauce, onions, pepper, and soya sauce. Set aside.
  2. Combine flour, salt, and paprika.
  3. Dredge chicken in flour mixture and place in a large, shallow casserole.
  4. Pour jam mixture over chicken.
  5. Bake, uncovered, at 350°F for 40–45 minutes, basting occasionally.
  6. Add peach slices and water chestnuts and bake for about 10 minutes more, basting once or twice to make sure peaches are glazed with the sauce.

Shamelessly stolen from an earlier edition of Maritime Flavours Guidebook & Cookbook