Oven Barbecue Chicken

Name: Oven Barbecue Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1.5 cups V-8 Spicy Hot; 3/4 cups distilled white vinegar; 1.5 TBS Worchestershire Sauce; 1 TBS Splenda Brown Sugar Mix; 1 Bay Leaf; 1/4 tsp ground red peppe; 1/4 tsp powdered mustard; dash white pepper; 1 lb Boneless skinless chicken breast; 1/2 medium onion sliced thinly

(5)

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 4

Ingredients

1.5 cups V-8 Spicy Hot3/4 cups distilled white vinegar1.5 TBS Worchestershire Sauce1 TBS Splenda Brown Sugar Mix1 Bay Leaf1/4 tsp ground red peppe1/4 tsp powdered mustarddash white pepper1 lb Boneless skinless chicken breast1/2 medium onion sliced thinly

Directions

Preheat oven to 350 degress. In saucepan combine all ingredients except chicken and onions; cook over medium heat, stirring frequently, until all flavors are blended, 5 to 10 minutes.
In a baking dish arrange chicken in an even layer; top with onion slices, then tomato juice mixture. Bake until chicken is cooked through, 50 minutes to 1 hour. Remove and discard bay leaf before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user FAT_BEGONE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 144.1
Total Fat: 0.5 g
Cholesterol: 55.0 mg
Sodium: 832.4 mg
Total Carbs: 8.6 g
Dietary Fiber: 1.0 g
Protein: 23.9 g

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Member Reviews

CMAXCA
I liked this -- the chicken was very moist and the sauce was tasty. Onions were a nice touch. I don't use Splenda, though -- just regular brown sugar. Not sure what would happen to the texture, but I might use maple syrup or palm sugar next time. - 7/9/09
DOLLCHIQUE
It was okay ... not bad, by any means, just not something I would make again, probably ... but, thanks! - 11/18/08
DDMOM0507
This was so great! Even my 3 year old liked it and she's very picky. I wish I had more chicken, the sauce was so good! - 10/12/08
JILLIANWILLIAN
This sounds lovely! and with the cooler weather upon us, I'm going to make it for Saturday's dinner. Thanks for sharing! - 10/1/08