Peachy Barbeque Chicken

1/2 cup all purpose flour

1 teaspoon salt

1/8 teaspoon pepper

4 chicken breasts

1/4 cup canola oil

2 cups peach preserves

1 cup chopped onion

1 cup barbeque sauce

1/4 cup soy sauce

2 medium green peppers, julienned

2 cans (8 oz each) sliced water chestnuts, drained

1. In a large resealable plastic bag, combine the flour, salt, and pepper. Add chicken, a few pieces at a time, and shake to coat.

2. In a large skillet, brown chicken on both sides in oil. In a large bowl, combine the preserves, onion, barbeque sauce, and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170 degrees. Cool chicken. Transfer to freezer container.

4. After thawing, cover and bake at 350 degrees for 50 or 60 minutes or until bubbly. Serve with rice.

from "Taste of Home Freezer Pleasers" cookbook