BREAST OF CHICKEN JUBILEE

4 chicken breasts
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp pepper
1/4 cup butter or margarine
1 (12oz) bottle Chili Sauce
2 medium onions, sliced
1/2 cup firmly packed brown sugar
1/2 cup raisins
1 tbsp Worcestershire Sauce
1 (16oz) can pitted dark cherries, drained
1 cup dry sherry
Hot cooked rice

Sprinkle breasts evenly with salt, garlic salt, and pepper.

Melt butter in a large skillet over medium heat; add breast halves, and cook until golden brown. Place chicken in a 2 1/2 quart casserole.

Combine chili sauce, onion, brown sugar, raisins, and Worcestershire in a medium bowl; spoon this mixture over chicken.

Cover and bake at 325 degrees for 1 hour.

Add cherries and sherry to chicken; cover and bake for 15 minutes more, or until chicken is done.

Remove to a serving platter, using a slotted spoon. Serve with hot cooked rice.

Servings: 4