Tangy Oven-Fried BBQ Chicken

From: Light Cooking cookbook

Ingredients:
1 cup flour
1 Tbsp each garlic powder, onion powder and poultry seasoning
6 boneless, skinless chicken breast halves
1/2 tsp salt
cooking spray
1 can Healthy Choice Recipe Creations Tomato with Garden Herbs Condensed Soup
1/2 cup chopped onion
1/4 cup each Worcestershire sauce and packed brown sugar
2 Tbsp cider vinegar

In a large bowl, combine flour, garlic powder, onion powder and poultry seasoning. Season chicken with salt. Coat chicken pieces with flour mixture and place on foil-lined baking sheet sprayed with vegetable cooking spray. Bake chicken at 350 for 20 minutes.

Meanwhile, in small saucepan, combine soup, onion, Worcestershire sauce, brown sugar and vinegar; bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. Baste chicken generously with 1 cup sauce, reserving remaining sauce. Continue baking 20 minutes or until no longer pink in center. Serve with remaining sauce for dipping.

What I did differently from the recipe:
First of all, I halved the recipe because I wasn't making that much chicken. I didn't have "poultry seasoning" technically but I did have some Montreal Chicken (McCormick Grillmates) seasoning that I used. I just used plain tomato soup. And I substituted white vinegar for the cider vinegar because I was out of cider vinegar.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was very delicious and super easy to make! I don't make barbecue stuff a lot because Stephen's not a huge fan, but I am! This had such a great flavor and I loved the slight crunch of the onions. I used small chicken breasts so they were absolutely falling apart after just 30 minutes. Deeeelicious!

Tangy Oven-Fried BBQ Chicken

Ingredients:
1 cup flour
1 Tbsp each garlic powder, onion powder and poultry seasoning
6 boneless, skinless chicken breast halves
1/2 tsp salt
cooking spray
1 can Healthy Choice Recipe Creations Tomato with Garden Herbs Condensed Soup
1/2 cup chopped onion
1/4 cup each Worcestershire sauce and packed brown sugar
2 Tbsp cider vinegar

In a large bowl, combine flour, garlic powder, onion powder and poultry seasoning. Season chicken with salt. Coat chicken pieces with flour mixture and place on foil-lined baking sheet sprayed with vegetable cooking spray. Bake chicken at 350 for 20 minutes. Meanwhile, in small saucepan, combine soup, onion, Worcestershire sauce, brown sugar and vinegar; bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. Baste chicken generously with 1 cup sauce, reserving remaining sauce. Continue baking 20 minutes or until no longer pink in center. Serve with remaining sauce for dipping.