8 chicken breasts, or any other pieces
Salt and pepper to taste
1/2 c. melted butter
1/2 c. water
1/2 c. brown sugar
1 tsp. garlic salt
1 (12 oz.) bottle chili sauce
1 tbsp. Worcestershire sauce
2 med. onions, sliced
1/2 c. white raisins
1 (16 oz.) can Bing cherries, drained
1 c. sherry

Place chicken in a 13 x 9 Pyrex dish, skin side up. (Skinless, boneless breasts make a formal dish.) Season with salt and pepper. Drizzle with butter and broil under medium flame until brown.

Combine remaining ingredients except cherries and sherry. Pour over chicken and cover with foil. Bake 1 hour at 325 degrees. Add cherries soaked in sherry and sherry itself; remove foil, and bake 15 minutes longer.

This freezes well. To freeze, bake 45 minutes and freeze. To serve, bring to room temperature and bake 15 to 20 minutes, add sherry and cherries, and bake 15 minutes longer. Recipe also doubles well. Serves 8.