1 pound skinless, boneless chicken breasts
3 Tablespoons taco seasoning
1 to 2 Tablespoons vegetable oil
1 jar (11 ounces) chunky salsa
1/2 cup peach preserves
Cut skinless, boneless chicken breasts into 1/2-inch cubes. Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.
In a skillet, brown chicken in vegetable oil. Combine chunky salsa and peach preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.