| 1 | Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. |
| 2 | Seal bag; rotate. |
| 3 | Chill at least 30 minutes or up to 6 hours; turn over several times. |
| 4 | meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. |
| 5 | In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. |
| 6 | Stir often until liquid evaporates. |
| 7 | (if made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm). |
| 8 | Remove from heat and mix in remaining 1 tablespoon sherry. |
| 9 | arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. |
| 10 | Bake, uncovered, in a 450°F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. |
| 11 | With a slotted spoon, transfer chicken to a warm platter. |
| 12 | Spoon onion mixture over chicken. |
| 13 | Garnish with reserve onion slices and parsley. |
| 14 | Add salt and pepper to taste. |
| 15 | per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat).; 9.4 g carbo.; 82 mg sodium; 66 mg chol. |
