Name: Oven Barbecued Chicken Breasts
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: ½ teaspoon fresh thyme leaves or pinch of dried thyme; Freshly ground black pepper; 1 tablespoon cider vinegar; Salt and Freshly ground black pepper; 1 garlic clove, crushed; 1 tablespoon (packed) dark brown sugar; 1 tablespoon chili sauce; 4 large boneless and skinless chicken breast halves (about 6 ounces each); 1 tablespoon olive oil; ½ cup fine soft bread crumbs; ⅓ cup ketchup

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

There is nothing more mouth-watering than the smoky aroma of chicken slathered with barbecue sauce. This is our lighter barbecued and crumb-coated fried chicken. It’s crisp, flavorful, and good, with a little crunchy topping.

Ingredients

Barbecue Sauce

⅓ cup ketchup
1 tablespoon chili sauce
1

Method

Combine the ketchup, chili sauce, brown sugar, vinegar, and garlic in a small saucepan. Bring to a boil over medium-low heat. Cook, uncovered, stirring frequently, until thickened, about 5 minutes. Remove from heat. Add a grinding of black pepper.
Heat the oven to 400°F. Place a sheet of heavy-duty aluminum foil on a baking sheet and crimp the edges up slightly