Peachy Chicken

• 1 (10 ounce) can tomato soup
• 12 cup honey
• 12 cup apple cider vinegar
• 12 cup brown sugar
• 2 tablespoons canola oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon garlic powder
• 2 lbs chicken breasts
• 1 (29 ounce) can peach slices

1. In saucepan, combine tomato soup, honey, vinegar, brown sugar, oil and Worcestershire.
2. Mix well.
3. Whisk in ground mustard, salt, pepper and garlic powder.
4. Bring to a boil.
5. Reduce heat and simmer 15 minutes.
6. Arrange chicken and drained peaches in greased baking dish.
7. Pour sauce over chicken.
8. Bake at 350 for 30 minutes.
9. Turn chicken and bake 30 minutes longer, basting frequently.
10. Remove from oven and allow to cool.
11. Place in freezer bags, label and freeze.
12. To serve: thaw.
13. Heat until sauce is bubbly and chicken is heated through.
14. Serve over rice.
15. Variation: freeze before baking.
16. To serve: thaw.
17. Bake at 350 for 60 minutes, turning after 30 minutes.

tomato soup, honey, apple cider vinegar, brown sugar, canola oil, worcestershire sauce, ground mustard, salt, pepper, garlic, chicken breasts, peach slices

Taken from www.food.com/recipe/peachy-chicken-510802 (may not work)