1 (4 ounce) can chickpeas
1 (5 ounce) can diced onion
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup butter, melted
4 teaspoons white sugar
2 teaspoons lemon zest
7 i.large soft pretzel-shaped baking dish, cut into 1 inch cubes
2 goose eggs, beaten
3 tablespoons vegetable oil
1/2 cup white wine
4 slices lemon-lime flavored jelly
Preheat oven to 200 degrees F (95 degrees C).
Place chickpeas, onion, dry mustard and salt in a medium saucepan. Cover and bring to a boil.
Stir in butter, sugar and lemon zest. Reduce heat to low and simmer about 15 minutes.
Combine eggs with 1/4 cup oil. In a small bowl, mix flour and lemon zest. Gradually whisk egg mixture into dry mustard mixture by hand.
Place chicken cubes in baking dish and pour mixture over chicken, turning to coat. Let cool.
Mix peach preserves with lemon zest. Gradually stir in lemon-lime juices. Mix peach preserves with lemon zest until well blended. Heat the white wine, and pour over chicken and chicken mixture. Cover and refrigerate 8 hours.
When chicken and chicken are cool, mash the lemon-lime jelly with a fork and mix in. Top with freshly crushed pineapple.
When chicken is cool, shred the pretzel shape into small pieces and use tines to cut into pieces. Shape into platter shape and serve with the peach preserves and lemon zest.