1 pound boneless, skinless chicken breasts,
cut into 1/2-inch cubes
3 tablespoons taco seasoning mix
1 to 2 tablespoons vegetable oil
1 (11 ounce) jar chunky salsa
1/2 cup peach preserves
Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet, cook chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes.
Serve over rice.
Yield: 4 servings.