Barbecued Chicken

• 2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups canned tomato juice
• 1/4 tsp. Cayenne pepper
• 1/4 tsp. dry mustard
• 1 bay leaf
• 4 1/2 tsp. Worcestershire
• 3/4 cup cider vinegar
• 1 tsp. sugar
• 3 cloves garlic, minced
• 3 Tbsp. salad oil
• 7 to 8 boneless, skinless chicken breasts
• 3 medium onions, thinly sliced

1. Early in day or day before:
2. Make barbecue sauce by combining, in saucepan, salt, pepper, tomato juice, Cayenne pepper, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic and salad oil.
3. Simmer, uncovered, 10 minutes. Refrigerate.
4. About 1 and one half hour before serving, preheat oven to 425u0b0.
5. Arrange chicken in single layer in shallow oven-proof pan.
6. Sprinkle lightly with salt and pepper.
7. Arrange onions on chicken. Pour on barbecue sauce. Bake, uncovered, basting often, 1/2 hour. Turn. Bake, basting often, 45 minutes or until fork tender.

salt, pepper, tomato juice, cayenne pepper, dry mustard, bay leaf, worcestershire, cider vinegar, sugar, garlic, salad oil, chicken breasts, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142645 (may not work)