Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless skinless chicken breast halves
   3      Tablespoons   Margarine
   1      Small         onion -- thinly sliced
     1/4  Cup           honey
     1/4  Cup           orange juice
     1/2  Teaspoon      curry powder
     1/2  Teaspoon      ginger
     1/4  Teaspoon      paprika
     1/4  Teaspoon      black pepper -- coarsely ground
   2                    peaches -- peeled and sliced

Preparation:

1. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken breast halves.

2. Melt butter in large nonstick skillet over medium-high heat. Add chicken breasts; cook 3 to 4 minutes or until lightly browned. Turn chicken. Reduce heat to medium-low; cook an additional 2 to 3 minutes or until chicken is fork tender and juices run clear.

3. Remove chicken from skillet; cover to keep warm. Add onion to same skillet; cook and stir 4 to 5 minutes or until soft.

4. Add remaining ingredients; cook and stir 2 to 3 minutes or until peaches are thoroughly heated.

5. To serve, arrange peaches and onions on chicken breasts; spoon remaining sauce over peaches.