2 tablespoons margarine
3/4 teaspoon paprika
8 skinless, boneless chicken breast halves
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons crushed garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon vegetable oil
3 tablespoons honey
Preheat grill for high heat
Place margarine in large skillet. Cook over medium heat, stirring constantly, until butter is melted and mixture is bright yellow. Remove from heat and stir in paprika and garlic powder. Return to pan, stirring constantly, until butter is just beginning to brown. Stir in salt and paprika mixture, then set aside to cool slightly. Heat oil in a small skillet or skillet, and add onions and garlic; cook over medium-high heat for about 30 minutes or until onions are tender. Transfer chicken to a 9x13-inch baking dish.
Bake uncovered in preheated oven until puffed and chicken is tender, about 30 minutes. Transfer chicken to baking dish and stir chicken juices into pan sauce. Pour chicken over sauce and return to oven for about 10 minutes.
Meanwhile, heat oil in small skillet or saucepan over medium heat; add onion and garlic; cook for about 2 minutes or until vegetables are tender. Transfer chicken to baking dish; repeat with chicken.
Meanwhile, heat honey in a small saucepan; add chicken and chicken, mixing well. Mix well and spread mixture over chicken. Serve at once.