Review of last recipe - Candied Mini Fruitcakes (photo above) - I couldn't find any candied pineapple, so ended up buying fancy mixed candied fruits which also had green cherries and some citrus peel included in the mix.  It really wasn't bad, but just nothing I care to waste calories on.

TODAY'S RECIPE - CHICKEN WITH WHITE BARBECUE SAUCE
This recipe was developed by Brad Borel, and is out there on the internet.  I couldn't, however, find anything definitive about Brad.

Serves 4 - oven 425 degrees

1/4 cup light brown sugar or raw sugar
2 tbsp chili powder
2 tsp salt
1 1/2 tsp coarsely ground pepper (preferably white)
1/2 tsp paprika
(2) 12 oz chicken breasts, split
Brad's White Barbecue Sauce (recipe follows)

In a small bowl, mix sugar, chili powder, salt, pepper and paprika.  Rub over chicken; coating it well.  Wrap each breast in plastic wrap and refrigerate at least 3 hours or overnight. 

When ready to continue with recipe, bring chicken to room temperature, and place skin side up in large shallow baking dish, leaving space between pieces.  Brush with oil mixture skimmed from Brad's White Barbecue Sauce.  Bake in prefheated 425 degree oven for about 14 minutes, or just until chickien is opaque throughout.  Serve with barbecue sauce alongside.

Brad's White Barbecue Sauce - Makes 1 cup
1 cup minced onions
1 cup oil
2 cloves garlic, crushed
2 tbsp light brown or raw sugar
1 tbsp minced parsley
1 tsp coarse ground pepper; preferably white
1/2 tsp salt
1/4 tsp oregano
pinch of tarragon
1/2 cup white wine
1/4 cup white wine vinegar
1/4 cup butter; cut into pieces

In a heavy saucepan, saute onions in oil until just tender.  Stir in remaining ingredients.  Simmer, stirring occasionally for 30 minutes.  Remove from heat and let stand until fats rise.  Gently tip saucepan and drain off oil and butter for use in basting the chicken. 

Whirl sauce in blender or processor until smooth.  Heat gently begfore serving.