This recipe could be for 2-4 people, depending how big you want your portion sizes.

1 pound boneless chicken breast cubed (or, 4 boneless butterfly chops)
2 tablespoons oil, divided
3 tablespoons taco seasoning
1 whole jar chunky salsa (mild or hot, it's up to you)
1/2 cup peach preserves
hot cooked rice (I use instant)

1 pound boneless chicken breast cubed (or, 4 boneless butterfly chops) 2 tablespoons oil, divided 3 tablespoons taco seasoning 1 whole jar chunky salsa (mild or hot, it's up to you) 1/2 cup peach preserves

Placed cubed meat into a large, zip lock, plastic bag. Add taco seasoning and 1 tablespoon oil. Seal tightly & toss gently to coat. Transfer meat to large skillet already on medium high heat with the remaining 1 tablespoon of oil. Cook meat until no longer pink. In a small bowl, combine the salsa and preserves. Stir into meat. Bring to soft boil. Reduce heat & simmer while preparing your rice.