Ingredients:
6 Eight Ounce Boneless Chicken Breast Halves
3 Tablespoons Of C&H Dark Brown Cane Sugar
1 Tablespoon Of Heinz Worcestershire Sauce
1/2 Cup Of Cold Bottled Water
1/3 Cup Of Sliced Vidalia Onion
3/4 Cup Of Heinz Tomato Ketchup
1 Teaspoon Of Colman's Ground Mustard
1/4 Teaspoon Of Finely Ground Kosher Salt
1/3 Cup Of Heinz Distilled White Vinegar
1/8 Teaspoon Of Coarse Ground Black Pepper
Information:
Serving Size 6
323 Calories Per Serving
16 Grams Of Fat
Preparation Instructions:
This delicious oven barbecued chicken recipe was submitted to us by Angelena from Walla Walla Washington. To begin you will first need to take out a nonstick skillet greased with a reliable nonstick cooking spray. Cook your chicken in the skillet over medium heat until it is golden brown. Once you're done with that step, place the chicken in a thirteen by nine inch baking dish, again be sure to grease the dish with a nonstick cooking spray. Moving along, next regrease the skillet that you used to brown the chicken, and then add in the sliced onions, cooking them until they are tender and juicy. Next add into the skillet the brown cane sugar, Heinz Worcestershire Sauce, bottled water, Heinz Tomato Ketchup, ground mustard, kosher salt, distilled white vinegar, and coarse ground black pepper. Stir all of the ingredients together until you have an even mixture. Next bring the skillet contents to a boil, then reduce the heat to low so that it can simmer uncovered for roughly fifteen minutes. Once you are done there, pour the hot onion mixture over the chicken. Next slide the baking dish into the oven and bake the chicken uncovered at 350 degrees Fahrenheit, or 175 degrees Celsius for roughly fifty minutes. You will want the internal temperature of the chicken to be 170 degrees Fahrenheit, or 75 degrees Celsius. That concludes this recipe. Thanks again for stopping by.
