Chicken Baked With Sherry-peach Sauce

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Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Meats			8	Servings

INGREDIENTS

8		Skinless, bone-in chicken
		breast halves
		Garlic powder, to taste
		Salt, to taste
		Freshly ground black pepper
		to taste
2		Onions, sliced
1	c	Nonfat chicken broth
1/2	c	Brown sugar
2	T	Arrowroot
1	c	Chili sauce
1	c	Sherry
1 1/2	c	Sliced peaches

INSTRUCTIONS

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 350Â°. 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.  Preparation and cooking
time: 20 minutes Baking time: 1 hour Posted to  bbq-digest V5 #470 by
"david klose" <bbqpits@msn.com> on Aug 17, 97

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 250 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 36.6mg Sodium: 402.9mg Potassium: 482.4mg Carbohydrates: 34.1g Fiber: 1.3g Sugar: 20.7g Protein: 17.1g