The following is a recipe from Rachael Ray's Big Orange Book, with my twist.

Italian BBQ Chicken

1 giant chicken breast, cut in half, seasoned with salt, pepper and your favorite seasoning on each side

Preheat the oven to 400 and put in a baking sheet to keep hot.

Heat some oil in a skillet and brown the chicken on both sides, then transfer to the baking sheet. Keep them in there until you're ready to serve.

Add another little bit of oil to the skillet and add a couple slices of bacon. Cook until crisp, then add half a red onion chopped up and 1 chopped garlic clove and cook for a few minutes.

Add a little balsamic vinegar, brown sugar, Worcestershire, tomato sauce and chicken stock, reduce heat to low and simmer.

Instead of polenta like the recipe calls for (which is hard to find around here), I served the chicken and sauce over mashed potatoes. Boil a few until they're soft, then mash with some butter, milk, garlic, salt and pepper. Top it all with some parsley or basil and you're all done!

SO YUMMY!