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Chicken Baked with Sherry-Peach Sauce

8 skinless chicken breast halves
garlic powder
freshly ground black pepper
2 onions, sliced
1 cup chicken broth (nonfat)
1/2 cup brown sugar
2 tbsp arrowroot
1 cup chili sauce
1 cup sherry
1 1/2 cups sliced peaches

Cut any excess fat from the chicken and place in single layer in
a large baking dish, if you use chicken with the bone, place in
pan bone side down. Season with garlic powder, salt, and pepper
and broil for several minutes until the chicken is slightly browned.
Set aside.

Coat a medium saucepan with no-stick 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 tin
foil. Refrigerate until ready to use or just go to next step.
Preheat oven the 350. Bake the chicken for 30 minutes. Remove
the foil and pour the sherry and peaches over the chicken. Bake
uncovered, basting occasionally, for 30 minutes more, or until the
chicken is cooked through and the sauce is bubbling.


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