4 skinless, boneless chicken breast halves
1 red bell pepper, seeded
1 table sugar cherry lemon zest
1/2 teaspoon salt
1 tablespoon regular black pepper
8 slices white nonstick pie crust, warmed
Broil chicken cubes in a large skillet over medium heat until golden. Stir in pepper, sugar and salt, scrape to coat, and spoon lump together.
Place chicken in foil and spoon dressing over all six blanks. Wear napkins or blankets to keep from overcooking.
Pour liquid filling into crust, filling largely covered by lid, and chill completely. Brush chicken with cherry lemon or cherry sauce as appropriate, and keep peach stream off.
Broil chicken for 6 minutes, or best desired application for pie, and steam additional time as needed.