Drain peaches reserving 1/2 cup syrup; set peaches aside. Combine 1/2 cup syrup, marmalade, nutmeg, ginger,salt, and pepper; set aside.

Preheat a large nonstick skillet sprayed with cooking spray over medium-high heat, when skillet is hot add the chicken and cook until golden brown, turning once, about 5 minutes. Add peaches and marmalade mixture and bring to a boil. Cook for about 10 minutes longer or until chicken is cooked through.

Remove the chicken from the skillet and keep warm, either tent with foil or place in a warm oven. Combine the corn starch and water and add to peach mixture. Bring to a boil and cook, stirring constantly, 1 minute or until sauce is thickened. Spoon peaches and sauce over chicken.