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6 boneless skinless chicken breasts Sear the chicken and cook uncovered in oven at 375 degrees for 30 minutes, season to taste with salt and pepper. Combine raisins, chili sauce, sugar, Worcester sauce and cut up onions. Pour over the chicken and cook covered for an additional 30 minutes. Combine bing cherries and cooking sherry (prior to starting preparation so that the cherries soak in sherry.) Pour over chicken and cook for an additional 20 minutes. Serve with rice, with some of the sauce available for the rice. Also a green vegetable is appropriate. I enjoy a French stick, cut and buttered with a butter/cut onion spread and Kraft Swiss cheese slices between each slice. Do not cut all the way through, so the cheese (about one quarter slice of cheese per slice of bread) doesn’t run out. Wrap in foil and pop in the oven for the last 15-20 minutes. I normally put it in when I pour the cherries and sherry over the chicken. |