1/4 cup Bull's-Eye Bold Original Barbecue Sauce, divided
2 Tbsp. brown sugar
4 small bone-in chicken breasts (1-1/2 lb./675 g), skinned
2 Tbsp. Heinz Dijon Mustard
2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
YIELD 4 servings, 1 topped chicken breast (288 g) each
1. Melt butter in large skillet on medium heat. Add onions; cover. Cook 9 min. or until onions are tender, uncovering and stirring frequently after 3 min. Stir in garlic; cook 8 to 10 min. or until onions are golden brown, stirring occasionally. Stir in 3 Tbsp. barbecue sauce and sugar; cook and stir 2 min.
2. Place chicken in shallow baking dish. Mix remaining barbecue sauce and mustard; spread over chicken. Top with onions.
3. Bake 30 min. or until chicken is done (165ºF). Serve topped with cheese and sauce from bottom of dish.