6 skinless chicken breast halves (8 oz. each)
1/3 c. chopped onion
3/4 c. ketchup
1/2 c. water
1/3 c. white vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. ground mustard
1/3 tsp. salt
1/8 tsp. pepper

In a nonstick skillet coated with nonstick cooking spray, brown chicken over medium heat. Transfer to a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Re-coat skillet with nonstick cooking spray; cook onion over medium heat until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over chicken.

Bake, uncovered, at 350°F for 45 to 55 minutes or until chicken juices run clear and a meat thermometer reads 170°F.

Yield: 6 servings.