1 pound chicken bouillon, cubed
1 medium tomato, chopped
1 medium onion, chopped
1 (10 ounce) package cornflakes cereal, crushed
2 (16 ounce) cans sliced peaches, drained
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1 (10 ounce) package frozen mixed fruit, thawed and drained
1 (10 ounce) package instant vanilla pudding mix
1 (10 ounce) package dried cream of chicken soup mix
1 (10 ounce) package frozen mixed vegetables, thawed and drained
Preheat oven to 350 degrees F (175 degrees C).
Place bouillon cube in a large, shallow dish or bowl. Sprinkle tomato and onion over bouillon. Stir in cornflakes and peaches. Pour sauce over all.
Place chicken in a large saucepan. Sprinkle with pudding mix. Heat and stir over medium heat until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken from saucepan and place in large bowl to cool.
Preheat oven to 450 degrees F (220 degrees C).
On a floured surface, roll chicken breasts in peaches, then set aside.
Heat 2 tablespoons of chicken broth over medium heat in a separate medium bowl. Sprinkle chicken with remaining 1 tablespoon of chicken broth and pour over chicken. Cover and let heat through for 10 minutes.
Place chicken in a large roasting dish. Cover roasting dish with aluminum foil and place in oven to cook 10 minutes, turning once. Remove foil and pour water into roasting dish. Spoon remaining broth over chicken and toss to coat.
Bake uncovered for 45 minutes in the preheated oven. Turn chicken breasts and halve. Bake uncovered for 3 hours or until golden brown. Repeat with remaining ingredients, covering all 6 breasts.