PEACH CHICKEN-with pasta bows

Ingredients

• 1 can (15 ounces) sliced peaches in extra-light syrup

• 2 teaspoons cornstarch

• 1/4 cup peach preserves

• 1 tablespoon white wine or chicken broth

• 1/4 cup seasoned bread crumbs

• 1 tablespoon grated Parmesan cheese

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 4 boneless skinless chicken breast halves (6 ounces each)

• 2 tablespoons butter, divided

• 2 green onions, chopped

• Hot cooked pasta

Directions

1. Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside.

2. In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm.

3. In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta. Yield: 4 servings.

Nutritional Facts

1 serving (calculated without pasta) equals 359 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 278 mg sodium, 31 g carbohydrate, 1 g fiber, 35 g protein.Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 starch, 1 fruit.