4 cups water
1 teaspoon garlic powder
1 teaspoon dried yellow mustard
2 teaspoons paprika
1 teaspoon salt
2 teaspoons brown sugar
1 teaspoon lemon juice
1/4 teaspoon garlic pepper
1 tablespoon Worcestershire sauce
3 skinless, boneless chicken breast halves
1 (1 ounce) package creamed corn, or to taste
Pour water into a medium saucepan. Bring to a boil and cook, stirring occasionally, until thickened. remove from heat, cover and let stand for 10 minutes.
In a medium saucepan, combine the garlic powder, yellow mustard, paprika, salt, brown sugar, lemon juice, garlic pepper and Worcestershire sauce. Do not boil, broccoli stems will wilt and may begin discoloring. Stir gently to keep from scorching. Cool slightly, stir in peach zests. Bring to a boil and cook until tender.
Remove chicken from saucepan, cut in half end to end, and place bottom halves on a cookie sheet.
Lay chicken breasts side down and arrange on pie plate. Moisten the corners of the aluminum foil. Spread top with brown sugar mixture and light mustard mixture. Spoon on top. Top with peach zests and cucumber. Finish with lettuce and tomato slices.
Preheat oven to 400 degrees F (200 degrees C).
Bake at 400 degrees F (200 degrees C) for 45 minutes, or until chicken is no longer pink and juices run clear. Remove from oven and sprinkle chicken with creamed corn or lettuce to prevent sticking. Bake 15 minutes, or until chicken is cooked through. Serve hot over a bed of lettuce wraps.