8 bone-in, skinless chicken breast halves Garlic powder Freshly ground black pepper 2 onions, sliced 1 cup nonfat chicken broth 1/2 cup brown sugar 2 tablespoons arrowroot 1 cup chili sauce 1 cup sherry 1 1/2 cups sliced peaches
Cut any excess fat from the chicken. Place the chicken, bone side down, in a single layer in a large baking dish. Season with garlic powder and pepper. Broil for several minutes, until the chicken is slightly browned. Set aside.
Coat a medium saucepan with non-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 foil. Refrigerate until ready to bake or continue with the next step.
Preheat the oven to 350 degrees F. 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. Makes 8 servings.