W/O THE BARBECUE
11¼3 C. firmly packed brown sugar
1 15-ounce can tomato sauce
1 C. cider vinegar
1 large onion, chopped
6 Tbsp. Dijon mustard
1 tsp. cayenne pepper
2 pounds skinned, boneless chicken breasts,
cut into “fingers”
Combine first 8 ingredients in medium size saucepan. Simmer about 15
minutes. Season to taste.
Preheat oven to 375°. Arrange chicken in single layer in a large
baking pan. Brush well with sauce and bake until cooked through
about 45 minutes. Serve hot and steamy. Be careful not to over cook
until sauce is dry. |
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