1 pound boneless skinless chicken breast, cut into 1/2-inch cubes

3 tablespoons taco seasoning

1 to 2 tablespoons vegetable oil

1 jar (11 ounces) chunky salsa

1/2 cup 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.

Yield: 4 servings.