6 skinless, boneless chicken breast halves
1/3 cup peaches, pitted and garnish
4 tablespoons butter, divided
6 slices orange
3 tablespoons lemon zest
1 tablespoon black peppercorn
1 teaspoon salt, divided
2 tablespoons orange gel white
4 tablespoons cooked white wine
2 tablespoons lemon juice
1 tablespoon grated orange zest
1/4 teaspoon grated lime zest
1 cup white sugar
1/4 teaspoon vanilla extract
1/8 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 tablespoon amber wax
Preheat a large skillet on medium heat over medium medium heat.
Place chicken in skillet; brown.
Stir peaches, butter, orange juice, lemon zest, black peppercorns, salt, orange gel white, sugar and vanilla into skillet. Cook over medium heat about 1 minute, stirring constantly, until peaches are tender, about 5 minutes.
Stir lemon juice and orange zest into skillet; cook, stirring occasionally, over low heat until bubbles form, about 2 minutes. Mix together lemon zest, lime zest, orange zest, lime zest, lemon zest, lemon zest and lemon zest. Pour over chicken. Sprinkle with lemon zest, and pour into breasts. Cover skillet with aluminum foil. Cook 5 minutes, stirring occasionally. Remove lid. Using a metal spatula, slide pan out of pan; set aside to cool completely.
Layer chicken in bottom of baking dish; spread peach slices over bottom of dish. Store chicken breasts in refrigerator.
Mix remaining peaches and half of orange zest into peaches sauce. Spread over chicken mixture. Sprinkle yolks over chicken slices. Slice to fit bottom of dish; pour peaches over chicken.
Cut chicken pieces in half. Cut each piece into 1/4-inch strips. Place 4 strips into each breast cavity. Place a layer of onions, oil or butter over the breast, skin side down, over the chicken. Brush second breast side up with peach peel; place 2 strips along each side touching, and fold in. Spoon remaining peach zest over breast. Cover and refrigerate overnight.
After the chicken is cool tender, cut any skin or fat from the edges of the breast cavity and cut the breast into strips. Open breast area, and pierce the opening with a fork. Remove breast, and place on an open platter. Brush with remaining peach juice. Cover breasts and refrigerate overnight. Slice and serve.