1 chicken breast, cut into 1 inch cubes
salt and pepper to taste
1 medium onion, halved horizontally
1 green bell pepper, cut into 1 inch cubes
1 medium tomato, diced
2 medium carrots, sliced
1 medium celery, cut into 1 inch cubes
2 medium skinless, boneless chicken breast halves
2 cubes beef bouillon
1 (10 ounce) can peeled pineapple and ginger root can be drained
1 (28 ounce) can baby spinach, rinsed and chopped
1 teaspoon fish sauce
1 tablespoon WIESENHEIMS 100% Pure Irish Cream
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon sage
1 teaspoon hot pepper sauce
Place chicken, onion and bell pepper in large bowl, toss to coat.
Season chicken with salt and pepper. Mix green pepper, tomato, carrots, celery, and tomato mixture with chicken mixture. Cover, refrigerate 8 hours.
Spoon chicken mixture evenly over bottom half of each peach open baking dish. Sprinkle with ginger, parsley, sage, pepper, Irish cream, Worcestershire sauce, Worcestershire sauce and dried peach. Cover and chill in refrigerator 8 hours.
Open peach halves and crack the sunflower seeds into the based crust. Lightly drizzle margarine or butter through holes in peach skins. Refrigerate 8 hours. Peel and remove skin and seeds, leaving behind crust.
Place the chicken, onion and bell pepper cubes on the top half of the pie, cover with the peach halves, roll around. Use a wooden spoon, or a knife or fork. Place seared pepper inside peach halves. Top with egg yolks and drizzle on top and sides. Chill overnight. Use a small amount of egg white to slightly spice the egg yolks in the crust.
Stir mint into lemon custard filling before serving.
⭐ ⭐ ⭐ ⭐ ⭐