Anonymous Tue May 23 19:37:06 2006

8 chicken breast halves, skinless -- bone-in

garlic powder -- to taste

salt -- to taste

freshly ground black pepper -- to taste

2 onions -- sliced

1 cup nonfat chicken broth

1/2 cup brown sugar

2 tablespoon arrowroot

1 cup chili sauce

1 cup sherry

1-1/2 cups sliced peaches

The chicken in this recipe is baked on the bone in a sweet and savory sauce, then finished

off with sherry and peaches. Try using any other fruits--either fresh or frozen that sound

tasty. Cut any excess fat from the chicken. Place the chicken, bone side down, in a single

layer in a large baking dish. Season with the garlic powder, salt and pepper. Broil for

several minutes, until the chicken is slightly browned. Set aside. Coat a medium saucepan

with nonstick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown

sugar, arrowroot and chili sauce. Raise the heat to high and bring the sauce to a boil,

stirring constantly. Remove the pan from the heat and pour the sauce over the chicken.

Cover the chicken with a piece of foil. Refrigerate until ready to bake or continue with the

next step. Preheat the oven to 350F. Bake the chicken for 30 minutes. Remove the foil and

pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, f

or 30 minutes more, or until the chicken is cooked through and the sauce is bubbling.

Preparation and cooking time: 20 minutes Baking time: 1 hour Posted to BBQ List by David

Klose BBQpits@msn.com on Aug 17, 97