1/2 c. catsup
2 tbsp. brown sugar
2 tbsp. water
1 tbsp. vinegar
1 tsp. Worcestershire sauce
1/4 tsp. crushed red pepper
1/4 tsp. ground cinnamon
2 whole lg. chicken breasts, about 2 lb. total

For sauce, in a 2 cup measure stir together catsup, brown sugar, water, vinegar, Worcestershire sauce, red pepper, and cinnamon. Cook, uncovered, on 100% power (high) for 1 1/2 to 2 1/2 minutes or until bubbly, stirring once. Set mixture aside.

Cut chicken breasts lengthwise in half. In a 12 x 7 1/2 x 2 inch baking dish arrange chicken breasts, skin side down, with meaty portions toward edge of dish. Cook, loosely covered with waxed paper, on high for 8 minutes, giving dish a half turn once.

Brush chicken with sauce. Turn and brush again. Cook, covered loosely with waxed paper, on high for 4-6 minutes. Remove baking dish from oven. Keep warm. Cook remaining sauce, uncovered, for 1-2 minutes or until hot. Pass with chicken. Makes 4 servings.