Ingredients

• 4 medium boneless skinless chicken breasts
• 2 large peaches, peeled and chopped
• 5 3/8 ounces cans condensed tomato soup
• 4 tablespoons honey
• 4 tablespoons cider vinegar
• 4 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder.

2. Bring to a boil, stirring constantly.

3. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

4. Preheat oven to 350 degrees F.

5. Place chicken breasts in a baking dish; pour sauce over.

6. Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes.

7. Serve with plenty of rice to eat with the extra sauce!