1 pound boneless skinless chicken breast
1/4 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup chopped scallions
2 tablespoons Dijon mustard
1 tablespoon minced garlic
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked black pepper
Rinse chicken pieces and pat dry. Put in a large zip lock baggie. In measuring cup combine remaining ingredients. Pour over chicken, seal bag and refrigerate for 24 hours, turning occasionally. Grill chicken basting with marinade.
Makes 4 servings.
Calories….219…..Fat…..8 g…..Carbs……8 g…..Sodium…..355 mg…..Fiber…..0 g.