Pull out your foil and lay out sheets that look big enough to make a pouch over your chicken.
Get a large zip lock bag, or use the one in the shake n bake kit. Add about 1 cup Panko crumbs, 1/2 packet of BBQ flavoring, 2 tbsp garlic powder, 1 tbsp onion powder, 2 tsp seasoning salt, 2 tsp pepper.
Place the chicken, one piece at a time, inside the bag, hold tight and shake. Take out the chicken and place on top of your foil. Repeat 3 more times.
Fold the foil over so the sides meet in the middle, roll the foil down and then roll the sides up to make a pouch.
Place chicken on a baking sheet and place in the oven. Set timer for 30 mins.
Take your 2 cups of wine and 2 cups of beef stock in to a pan and simmer until liquid becomes about half. ( you should have about 2 cups left)
In a separate pan, take 4 tbsp butter and melt it slowly. Add 4 tbsp flour and stir until combined. It should remain yellow in color.
Add your wine reduction, 1 tsp pepper, 1 tsp onion powder, and 1 tsp garlic powder and stir all together until it looks almost like a gravy.
Open your can of Whole Halved Cling Peaches. Slice them so they look like wedges.
Make your rice.
Take 6 slices of peach for each plate and arrange them three on the left side three on the right.