8 (2 1/2 oz.) chicken breasts, without skin

SAUCE:

1 (16 oz.) can dark sweet cherries, packed in water
2 tsp. grated orange peel
1 tsp. grated lemon peel
1 tbsp. fresh lemon juice
4 fl. oz. burgundy wine
1/2 stick cinnamon
1/2 tsp. vanilla
1 c. apple juice, unsweetened
Pinch cloves
2 tbsp. cornstarch, dissolved in 6 tbsp. cold water

Bake chicken at 375 degrees for 45 minutes or until done. Strain cherries and reserve juice. Combine all ingredients in saucepan with juice, except cherries and cornstarch. Bring to a boil; reduce heat and simmer for 1/2 hour. Gradually add cornstarch mixture and stir until sauce thickens. Add cherries. Serve chicken with 1 1/2 ounces sauce and cherries per serving.