Four Pepper Barbecue Sauce For Chicken

• 1/2 c. chopped onion
• 1/2 c. sliced scallions
• 1/3 c. minced sweet red peppers
• 1/3 c. minced sweet yellow peppers
• 1/3 c. minced sweet green peppers
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1 1/4 c. low-sodium ketchup
• 3/4 c. canned crushed tomatoes
• 3 Tbsp. light molasses
• 3 Tbsp. red wine vinegar
• 1/4 tsp. oregano
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. black pepper
• 1 lb. boneless, skinless chicken breasts

1. Lightly coat a 2-quart saucepan with nonstick spray and place over low heat. Add the onion, scallions, peppers and garlic. Cover and cook about 10 minutes or until vegetables are tender. Add ketchup, tomatoes, molasses, vinegar, oregano, Worcestershire sauce and black pepper.
2. Cover and simmer until thickened, about 10 minutes. Grill chicken for 4 minutes, turn, then spread 2 to 3 tablespoons over each piece of chicken breast. Continue grilling until chicken is done, about 5 to 6 minutes.
3. Serve with the remaining sauce. Serves 4.
4. Contains 354 calories and 4.3 grams fat.

onion, scallions, sweet red peppers, sweet yellow peppers, sweet green peppers, peppers, garlic, ketchup, tomatoes, light molasses, red wine vinegar, oregano, worcestershire sauce, black pepper, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457774 (may not work)