1 (2 pound) chicken breast
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
2 teaspoons chicken bouillon granules
1 cup milk
2 tablespoons olive oil, divided
1 tablespoon brown sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 banana, sliced
1 kale, sliced
Arrange chicken breasts on a medium baking sheet. Cover with foil and secure with a wooden toothpick.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry chicken breasts for about 5 minutes, flipping occasionally. Place fried chicken breasts on the baking sheet.
Bake about 15 minutes in the oven, checking to be sure that they are enmeshed with all of the juices. While chicken breasts are cooking, place flour in a large bowl and stir in the Worcestershire sauce, pepper, chicken bouillon, dry milk, 1 tablespoon olive oil, brown sugar, 1 teaspoon flour, lemon juice, salt, oregano, paprika, garlic powder and 1/4 teaspoon paprika. Mix together and allow to cook for about 15 minutes.
When chicken is cooked, remove the breasts from the pan and place in a colander. Sprinkle 1/2 cup flour over the chicken and add a top layer of mushrooms and herbs.
While the chicken breasts are cooking, lightly microwave the banana and kale. Season with 2 teaspoons olive oil, 1 tablespoon flour, 1 tablespoon lemon juice and 1 teaspoon paprika. Heat a large skillet over medium heat and heat to boiling. Remove the chicken breasts from the colander, and place onto a plate. Turn the chicken breasts to coat with the lemon blanket mixture, cover half of the chicken and place onto the prepared baking sheet. Brush with remaining lemon blanket mixture. Cover with foil and bake at 350 degrees F (175 degrees C) for about 40 minutes in the preheated oven.
Remove from oven and brush with remaining lemon blanket mixture and sprinkle with sliced banana and a fresh slice of peach. Bake for another 15 minutes. Remove foil and bake for an additional 15 minutes. Remove chicken from oven and brush with remaining lemon blanket mixture and sprinkle with cherry. Top each breast with a slice of peach and a slice of peach.