Molasses Barbecue Chicken

Molasses Barbecue Chicken-
- 4 boneless skinless chicken breasts

Barbecue sauce:
- 1 cup barbecue sauce (I used Kraft original)
- 2 tablespoons molasses
- 2 tablespoons blackberry jam (I used Smuckers reduced sugar)
- 1 tablespoon balsamic vinaigrette

1). Mix together all ingredients for sauce and pour over chicken breasts in a large plastic bag.
2). Shake the chicken in the bag so all pieces are coated and put in the fridge to marinade for an hour or more. The longer it marinades, the more the sauce will flavor the meat.
3). Cook the chicken on the grill around 350 degrees until the chicken is thoroughly cooked  (10-15 minutes)
You can also pan fry the chicken in a skillet on medium high heat (about 5 minutes on each side) in a tablespoon of olive oil.

Rosemary potatoes-


-6 small red potatoes
- 2 tablespoons olive oil
- 1/2 tablespoon of fresh or dried rosemary
- 1/2 teaspoon salt
- 1 teaspoon garlic powder or garlic salt

1). Cut potatoes into small wedges (about 10 pieces per potato)
2). Place potato pieces into a plastic bag, add olive oil and spices. Shake until well coated.
3). Place potatoes on a baking sheet and cook in the over for 20-30 minutes on 350 degrees until crispy.

I paired the Molasses Barbecue Chicken with Rosemary Potatoes and Green Giant steamed broccoli and carrots in an Italian dressing. Delicious!