BBQ Chicken

Earl got the recipe from an old co-worker that I've taken and made my own.  Takes some time but it's so worth it!!!

4 boneless/skinless butter-flied chicken breasts
Salt & Pepper
3 tbls of EVOO
4 thick slices bacon, chopped
1 medium red onion, finely chopped
2 cloves of garlic, finely chopped
2 sprigs of rosemary, finely chopped
1/4 cup balsamic vinegar
3 tbls brown sugar
1 tbls worcestershire sauce
1 cup tomato sauce
1/2 cup chicken stock
1 cup white all-purpose flour
1 tbls italian seasoning
4 eggs

Preheat oven 300 degrees

Heat 2 tbls of EVOO in a medium skillet and cook bacon until crisp.
Add onions, garlic and rosemary. Cook 5 minute or until well softened and then add the vinegar, sugar, worcestershire sauce, tomato sauce and chicken stock. Reduce heat to low and let sauce simmer 15 minutes or until thickened.

Take a laddle of sauce and pour it into a high sided backing dish making sure to coat the bottom of the dish.

Place flour, salt pepper, italian seasoning in a quart size plastic sealable bag. In a separate bowl, beat eggs until well blended.
Heat a non-stick skillet with some EVOO.
Put the chicken in the flour bag and shake until well coated, dust of excess flour and dip into eggs and gently place in hot oil.  Cook about 5 minutes on each side or until golden brown.

Place the cooked chicken into the sauce lined baking dish in a single layer.  It's OK if the over lap a little if needed.  Once all chicken is cooked pour the remaining sauce over the top.

Bake chicken for 30 minutes.  Serve with your favorite sides!