1 1/2 cups white sugar
2 tablespoons distilled white vinegar
2 teaspoons salt
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon McCormick salt
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 cup white sugar
1 (8 ounce) package chicken broth
Preheat oven to 350 degrees F (175 degrees C).
Place sugar, vinegar, salt, mustard, Worcestershire sauce, lemon juice and garlic powder in small bowl, and mix well.
Stir chicken into tomato mixture. Season with red pepper flakes, lemon juice, garlic powder and crushed red pepper flakes. Pour chicken broth into prepared baking dish.
Bake uncovered in preheated oven for 15 to 20 minutes, or until juices run clear.