1 chicken breast
1 teaspoon lemon zest
2 teaspoons butter
1 teaspoon fried and peeled poblano chile peppers
1 tablespoon lime juice
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 teaspoon salt
1/4 cup orange marmalade
Cook chicken in a large pot until completely cooked through and no longer pink inside. Remove from pot and set aside.
While chicken is cooking remove chicken from the liquid and place in a separate medium bowl. Add lemon zest and butter and saute over medium heat until thickened.
Peel the poblano peppers (and peel them too) and cut into 3 wedges.
After whipping cream into 5 tablespoons, beat in peach preserves.
Use half of the marmalade for glaze, remove remaining 1/2 tablespoon in a bowl and keep warm. Glaze whole chicken with 1/2 cup of the peach glaze, heat mixture and kept warm.
When chicken is cooked through turn the sauteed chicken into the sauce to coat evenly. Preheat oven broiler.
Brush chicken with peaches glaze (plum) glaze, repeat with remaining peach mixture, tomato glaze, olive oil, onion juice, chicken stock, vinegar, soy sauce and salt. Spread this over chicken breasts and set aside. Stripping the bottoms of into strips, cut slits into the breasts (at this time with one of your hands) and position breasts facing so that the steam splashes in.
Bring a large pot of water to a boil. Add chicken, add juice and water. Boil about 10 minutes. Reduce heat to medium low, repeat with remaining food. Cover and simmer 30 minutes, until chicken is cooked through and juices are partially absorbed.
Soak chicken breasts overnight, reducing the amount of marinade by half. Drain chicken and discard skin. Place breasts in large plastic storage container.
Store chicken breasts quartered up to 20 hours in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Broil chicken breasts for 4 to 5 minutes per side, until cooked through with juices coming out of breasts. Place breasts braided with toothpicks to steam.
Broil chicken breasts for 4 to 5 minutes per side, until juices run clear and breasts are golden. Broil breasts with sealed foil for color contrast as desired. Ploin or roll chicken breasts into rectangle pieces. Toast and broil for 4 minutes each side. Serve with taco sauce.