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 tbsp arrowroot (cornflour will do) 1 cup chili sauce 1 cup sherry 1 1/2 cup sliced peachesCut 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. Bake 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 five 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°F (280°C). 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.