Brought to you by: Vickie Ingredients: ------------ 4 large chicken breasts; boneless & skinless Barbecue Sauce: 1/3 cup ketchup 1 tablespoon chili sauce 1 tablespoon brown sugar; packed 1 tablespoon cider vinegar 1 garlic clove; crushed black pepper Crumb Topping: 1 tablespoon olive oil 1 garlic clove; crushed 1/2 cup fine soft bread crumbs 1/2 teaspoon fresh thyme leaves or pinch of dried thyme salt and pepper Instructions: ------------- Combine ketchup, chili sauce, brown sugar, vinegar and garlic in small saucepan. Bring to a boil over medium-low heat. Cook, uncovered, stirring frequently, until thinkened, about 5 minutes. Remove from heat. Add a pinch of black pepper. Heat oven to 400°F. Place a sheet of aluminum foil on a baking sheet; crimp edges up slightly so the juices won't drip over. Coat undersides of chicken lightly with barbecue sauce. Place breasts, sauce side down, on baking sheet. Coat tops of chicken with remaining sauce, dividing evenly. Meanwhile, heat olive oil in a medium skillet. Add garlic and sauté over medium heat for 1 minute. Add crumbs, thyme and a pinch each of salt and pepper. Sauté crumbs, stirring frequently, until lightly toasted, about 5 minutes. Spoon crumbs evenly on top of the chicken. Bake chicken for 15 minutes. Let stand until slightly cooled, Cut into ˝" slices. Serves 4 |