GRILLED BALSAMIC CHICKEN (adapted from Cottage Living, March 2005)
8 skinless, boneless chicken breast halves 1/2 cup chicken broth 1 cup balsamic vinegar 1 1/2 tablespoons Worcestershire sauce 2/3 cup chopped scallions 2 tablespoons minced garlic 2 teaspoons dry mustard 1 teaspoon freshly ground pepper 2 tablespoons sugar 1/4 cup Dijon mustard
1. Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl. 2. Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally. 3. Grill chicken until cooked through, basting with reserved 1/2 cup marinade every few minutes.