Chicken Imperial with Peach - serves 4

2 chickens, 2 1/2 to 3 lbs each, halved
1 1/2 sticks margarine
2 tsp Worcestershire sauce
1 tsp curry powder
1 tsp oregano
1/2 tsp dry mustard
1/2 tsp garlic powder
1/4 tsp paprika
2-3 dashes tabasco
1/3 cup dry sherry wine
4 peaches
Parsley

Salt chickens on both sides and place on large, flat, ungreased pan, cut side up. Combine remaining 9 ingredients in saucepan.
Place on medium heat and blend well. Remove from heat and brush chicken generously with mixture, using pastry brush. Place in 350°F. oven and bake 1 to 1 1/2 hours or until tender, basting and turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown if desired. Serve from pan or warm platter.
Garnish with whole spiced peaches and fresh parsley if desired.