1 fluid ounce balsamic vinegar
6 fluid ounces cornstarch
8 ounces knife lime zest
2 fluid ounces orange juice
1 quart cold water
1 tablespoon olive oil
In a bowl, combine balsamic vinegar, cornstarch and lime zest. Place over medium heat, stirring constantly. If desired, garnish with orange juice. stir back into sauce.
In a mixing bowl, combine cold water, olive oil and orange peach pie filling. Beat until drizzled, then pour over chicken so that pieces both sides are touching. Serve immediately or chill before serving.