Dice half an onion, 1 red bell pepper, and 2 cups worth of peaches. Mince garlic.

Heat a large frying pan over medium-high heat. Add 1 tablespoon olive oil, then diced onion and red bell pepper. Saute, stirring occasionally, for 10 minutes.

Add 2 cups diced peaches. Saute for 5-10 more minutes, until everything is very soft. Add 3 cloves minced garlic and saute for another minute.

Remove from the heat and spoon the mixture into a blender. Add the remaining ingredients and blend well.

Now slice 2 pounds of chicken breasts into thick strips or "tenders." Poke each piece with a fork several times.

Combine half of the sauce and the chicken in a large container. Cover and allow to marinate for 30 minutes to 8 hours in the fridge.

To cook, heat a frying pan over medium-high heat and spray with cooking spray. Cook the chicken for 4 minutes per side, adding extra sauce near the end of cooking.