1 lb boneless skinless chicken breast halves -- cut
in 1/2" cubes 3 tbsp taco seasoning
2 tbsp vegetable oil
1 11 oz jar chunky salsa
1/2 c peach preserves
hot cooked rice
Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet, brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear. Serve over rice.