| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Main, Course–, Chicken | 4 | Servings |
INGREDIENTS
| 1/4 | c | Packed light brown sugar |
| 2 | tb | Chili powder |
| 2 | ts | Salt |
| 1 1/2 | ts | Fresh coarse ground white pepper; black is ok, too |
| 1/2 | ts | Paprika |
| 2 | Whole broiler-fryer chicken breasts; split | |
| 1 | c | Onion; minced |
| 1 | c | Oil |
| 2 | Cloves garlic; curs | |
| 2 | tb | Packed light brown sugar |
| 1 | tb | Minced parsley |
| 1 | ts | Fresh coarse ground white pepper |
| 1/2 | ts | Salt |
| 1/4 | ts | Oregano |
| 1 | pn | Tarragon |
| 1/2 | c | White wine |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Butter or margarine; cut in pieces |
INSTRUCTIONS
CHICKEN B-B-Q SAUCE B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove from heat; let stand until fats rise. Gently tip saucepan; drain off oil and butter to use for basting. Whirl sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup. Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika; rub over chicken, coating well. Wrap each breast in plastic wrap; refrigerate at least 3 hours or overnight. Bring to room temperature; place skin side up in large shallow baking dish, leaving space between pieces. Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce. NOTES : Barbecueing master Brad Borel created this original sauce from a traditional Southern recipe. Serve with green or Italian beans and beer. Recipe by: Woman's Day Magazine Posted to MC-Recipe Digest V1 #991 by Carrie <carriejmclain@worldnet.att.net> on Janusday,, ary 07, 1998
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”