B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove from heat; let stand until fats rise. Gently tip saucepan; drain off oil and butter to use for basting. Whirl sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup. Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika; rub over chicken, coating well. Wrap each breast in plastic wrap; refrigerate at least 3 hours or overnight. Bring to room temperature; place skin side up in large shallow baking dish, leaving space between pieces. Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce. NOTES : Barbecueing master Brad Borel created this original sauce from a traditional Southern recipe. Serve with green or Italian beans and beer. Recipe by: Womans Day Magazine Posted to MC-Recipe Digest V1 #991 by Carrie
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 376 (86%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 46.2mg||2 %|
|Potassium 171mg||4 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.8g|
|Protein 1.1g||2 %|
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Calories per serving: 437
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