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(Serve With Bacon Fried Rice)
2/3 c. catsup
1 large onion, sliced
1/3 c. sugar (half brown)
1/3 c. vinegar
4 Tbsp. butter (1/2 stick)
1 clove garlic, minced
1 tsp. rosemary, crushed
1 tsp. salt
1/4 tsp. dry mustard
6 chicken breasts (I use other
pieces of chicken)

Combine all ingredients except onion slices. Combine in
small saucepan and heat until butter melts. Place chicken
pieces, skin side up, on greased 13x 9-inch dish. Top with
onion slices. Pour barbecue sauce over all chicken. Bake at
400 degrees for 30 minutes, covered; baste, turn down oven to 350 degrees for
last 30 minutes and bake uncovered. Serve with Bacon Fried
Rice and serve sauce over rice and chicken.

Bacon-Fried Rice:
1/2 lb. bacon, fried, crumbled
1/2 c. green onions (tops)
3 eggs
4 Tbsp. vegetable oil
4 Tbsp. soy sauce
3 to 4 c. cooked rice
Beat eggs and scramble in 1 tablespoon oil. Combine
crumbled bacon, green onions, scrambled eggs and rice. Preheat
remaining 3 tablespoons oil in wok or large pan. When hot, add
rice mixture and coat the rice thoroughly. Add soy sauce and
stir. Serve with Oven Barbecued Chicken and sauce.

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