4 boneless, skinless chicken breast halves
6 slices bacon
3 tablespoons butter, room temperature
5 large soft pretzels
1/2 cup chopped fresh peaches
1/2 cup prepared dry white bread mix
1/2 cup margarine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a juke jar with tight fitting lid, and cover tightly. Arrange on a baking sheet, being careful not to spill on chicken.
Heat butter in a large skillet over medium heat. Fry chicken for about 30 minutes or until golden brown. Remove chicken from skillet and drain. Stuff bottom of each breast with bacon. Place inside a 9x13 inch baking dish. Sprinkle with pretzels and peaches. Spread mixture over chicken. Pour butter mixture over chicken, then spread bacon over chicken. Sprinkle with peaches and serve.
Chop chicken and shred the skin. Place skin side up onto a large baking sheet. Lemon juice is optional, but I like it. Cut thin strips of bacon into 4 slices, place strips on chicken. Roll strips in lemon juice and top with peaches.
Bake uncovered at 350 degrees F (175 degrees C) for 60 minutes. Cover, and let rest overnight. Sprinkle remaining 1/2 cup bacon over chicken and sprinkle with peach mixture.
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