2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
6 chicken breasts
2 (4 ounce) cans soft white grape jelly
2/3 cup tomato juice
1 cup red grape juice
1 15 ounce can diced orange peaches
1 cup white grape juice
1 1/2 tablespoons lime juice
2 cloves crushed red pepper
Mix soy sauce, oyster sauce, Worcestershire, grape jelly, tomato juice and grape juice together; pour over chicken and plum halves.
Cover and refrigerate at least 4 hours before serving. Garnish after 5 hours, simmering until reduced by boiling water.
Meanwhile, in a medium bowl, dissolve lemon juice in orange juice and pour over chicken. Top with grape jelly and slightly drizzle over chicken and peach halves.