4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 tablespoons olive oil
1 onion, quartered
1 medium carrot, sliced
1 medium celery, diced
1/2 medium zucchini, diced
1 medium tomato, cut into thin strips
2 slices bacon
4 slices French-fried onions
Place chicken breasts in a large dish or shallow dish. Heat olive oil in a large skillet over medium high heat. Saute chicken breasts in oil for about 5 minutes, adding water as needed to cover.
Remove chicken from pan and place in a large resealable plastic bag. Pour the chicken broth into a separate large resealable plastic bag. Put tuna in the bag, then pour in the skillet mixture, followed by bacon and fried onions. Seal bag and shake to coat. Add lemons, peaches and pineapple juice (if desired) to chicken. Return chicken to pan.
Turn chicken breasts over and place in a large resealable plastic bag. Put tuna, celery, carrots, celery, zucchini, tomato and bacon into bag. Seal bag and shake to coat.
Pour in peaches, pineapple juice and lemonade if desired. Add to skillet mixture, and cook over high heat, stirring occasionally, until chicken is cooked through (no longer pink inside), about 3 hours. Drain and reserve.
Stir chicken into skillet mixture, then stir tomatoes into pan. Season with bacon and fry until lightly browned, about 5 minutes. Drain and add to skillet by spoonfuls of mixture. Sprinkle with sliced bacon and fry until crispy and golden brown (no longer pink inside), about 5 minutes.
Return chicken to pan, sprinkle with pepper mix, then pour tomato mixture to skillet and heat over medium heat, stirring occasionally, turning occasionally, until chicken is cooked through (no longer pink inside), about 2 minutes.
Return skillet to pan and heat through (no longer large saucepan) and add water to pan, if necessary, to cover. Add the saucepan lid. Don't stir!