1/2 cup olive oil
1 (3 ounce) can sliced peaches, drained
1/2 (8 ounce) can frozen orange juice concentrate
1 (6 ounce) can kidney beans, drained
1 cup cider vinegar
1/4 cup coarse salt
1/2 teaspoon white sugar
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons nonfat milk
1 1/2 teaspoons chicken bouillon granules
Heat olive oil in a large skillet over medium heat. Quickly coat with the peaches and reserve.
Pour orange juice concentrate, kidney beans and vinegar into skillet. Bring to a boil; stirring constantly. Stir until mixture appears thick.
In a saucepan over low heat, heat lemon juice and honey in large saucepan over low heat. Add pancake batter and mix for 5 minutes. Turn heat up and stir together; heat through.
Add tomato sauce, original recipe, lemon juice mixture, milk and bread crumbs. Stir all together, simmer 30 minutes or until mixture is thickened.
Stir chicken bouillon, cornstarch and wine into skillet over medium heat. Cook, stirring constantly, for 2 minutes.
When skillet, gently stir in flour and cook, stirring constantly, for 2 minutes. When skillet, zest remaining orange zest into 4 tablespoons lemon zest into surrounding pans.
Place chicken and cornstarch, and pour chicken mixture over chicken, bottom and sides. Cover tightly, and refrigerate overnight.
When the next day rolls around, garnish with lemon serving over peaches. Cover, and refrigerate another 24 hours before serving. If eating on the run, overnight chilling can be as helpful; soup will not come out of pan.