Grilled Balsamic Chicken

Grilled Balsamic Chicken
Serve with Rice Pilaf or Pasta

Serves: 8

• 8 skinless, boneless chicken breast halves (about 3 pounds)
• 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

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.

Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.

Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes.

Per Serving (one chicken breast): 221 Calories; 3g Fat (10.7% calories from fat); 1g Saturated Fat; 40g Protein; 8g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.