Sticky Chicky

Tried a new recipe tonight from the "Eat, Shrink, and Be Merry" cook book:

Sticky-Chicky.

Delish.

We had it with corn and mashed potatoes. So good, you've gotta try it!

Sticky Chicky

4 chicken breasts

Sauce:

1/4 cup your favorite barbecue sauce (I used a GF hickory sauce and it was delightful!)

2 T. soy sauce (double check it's GF)

2 T. red wine vinegar

2 T. honey

1/2 T. chili powder

1/2 T. Dijon mustard

1/2 T. grated gingerroot

1 tsp minced garlic

1/2 t. ground cumin

Preheat oven to 400 degrees. Spray an 8x8 inch baking pan with cooking spray. Arrange chicken in pan in a single layer.

Whisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 min, or until the chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over med. high heat. Combine 1/2 T. cornstarch with 1/2 T. water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about 1 min. Serve hot chicken with extra sauce on top.