2 skinless, boneless chicken breast halves
1 lemon pepper
1 medium citrus fruit, juiced
1 quarter lime, juiced
2 onions, sliced
1 lemon, sliced
2 tablespoons Worcestershire sauce
1 (8 ounce) container white wine
In a large bowl, combine lemon pepper, orange, lemon peel, and grape juice. Mix well and spread peach slices on bottom of coated shallow dish. Sprinkle with Worcestershire sauce and lemon juice. Cover and refrigerate completely.
Preheat oven to 400 degrees F (200 degrees C).
Bake chicken uncovered at 400 degrees F (200 degrees C) for 1 hour, uncovered
Meanwhile, arrange lemon slices diagonally on top of whole pineapple. Sprinkle grape juice over all.
Remove foil from pizza shaped open pie. Cut out pie crusts and place on top of pineapple. Top with blue cheese sauce, diced chili peppers and brown sugar. Run thin if using chilled pie shells.
Bake for an additional 40 minutes or until chicken is cooked through and juices run clear. Allow to rest for 10 minutes.
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