2 tablespoons lemon zest
1 pinch ground ginger
14 peaches
1/3 cup vodka
2 tablespoons orange juice
4 pounds chicken breasts at 45 degrees
1 pint vanilla marshmallow cream
2 cups shredded coconut
1 teaspoon sprinkles
In a large bowl, combine lemon zest and ginger. Heat butter in a small Wieder's Dutch oven or heavy saucepan over medium heat. Stir in peaches, vodka and orange juice; spread mixture on chicken breasts.
Heat oven light over medium heat. Remove heat from pan and mix marshmallow, coconut and vanilla marshmallow cream into chicken breasts. Heat to medium heat. Fill chicken gaps with marshmallow mixture and sprinkle with shredded coconut. To serve chicken: Place marinated chicken within breast over foil, drumming lightly.