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1
Preheat the oven to the temperature called for in the package directions for the biscuits.
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2
Heat a small skillet over medium-high heat with a drizzle of EVOO, about 1/2 teaspoon.
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3
Add the bacon and cook for 2 to 3 minutes until crisp.
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4
Place the biscuit mix in a bowl and add the nutmeg.
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5
Continue to follow the package directions, then mix in the bacon, 1 tablespoon drippings, and form the biscuit dough.
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6
Then fold in half of the cheese, arrange the drop biscuits on a baking sheet, and top with a sprinkle of cheese.
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7
Bake for 10 to 12 minutes, until golden.
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8
Remove from the oven to cool.
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9
While the biscuits bake, prepare the peaches and the chicken.
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10
Heat a skillet with the butter over medium heat.
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11
Add the peaches and the juice of the lemon half, then cook for 10 minutes or until tender and lightly golden.
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12
Turn off the heat.
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13
While the peaches cook, heat 1 tablespoon of the EVOO in a large nonstick skillet over medium-high to high heat.
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14
Cut the chicken breast pieces in half across the center of each breast to make 4 equal portions.
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15
Add the chicken breasts and thighs to the pan and season with salt and pepper.
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16
Cook for 12 minutes, turn halfway through, transfer to a plate, and cover with foil.
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17
Add another drizzle of EVOO to the pan.
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18
Add the shallot and ginger, then add the stock, peach preserves, hot sauce, and Worcestershire sauce.
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19
Season with pepper and cook for a couple of minutes over medium heat until the glaze is thickened.
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20
Arrange the chicken and peaches on a platter, douse with the glaze, and garnish with the thyme.
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21
Serve 1 piece of breast meat and 1 thigh per person.
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22
Pass the biscuits at the table.
