| 1/4 c. flour |
| 1/2 t. salt |
| dash pepper |
| 4 skinless chicken breast halves |
| 2 T. vegetable oil |
| 1 c. peach preserves |
| 1/2 c. barbecue sauce |
| 1/2 c. diced onion |
| 2 T. soy sauce |
| 1 green pepper, cut into strips |
| 16 oz. can sliced water chestnuts, drained |
| hot cooked rice |
Combine first three ingredients; dredge chicken in flour mixture. Heat oil in large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings and return chicken to Dutch oven. Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook for an additional 15 minutes. Serve over hot cooked rice.
Serves 4.