4 skinless, boneless chicken breast halves
3 tablespoons olive oil
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary, crushed
2 tablespoons paprika
2 tablespoons salt
1 tablespoon saltine
1 teaspoon pepper
8 large peaches, sliced
3 lemons, seeded and juiced
1 (3 ounce) can evaporated milk
1 cup kirsch
1 1/2 cups shredded Cheddar cheese
Place chicken in a large saucepan, cover with water, and place on medium heat. Cook and stir until lightly browned. Cover and simmer for 5 minutes. Remove chicken from saucepan, and place in a large bowl. Mash with olive oil, onion, salt, pepper, oregano, basil, thyme and rosemary. Pour into bowl with chicken, and toss with cheese. Serve warm.