2 1/2-3 pounds boneless, skinless chicken breasts
1/4 cup reduced sodium chicken broth
1/2 cup balsamic vinegar
1/3 cup chopped scallions
2 tablespoons dijon mustard
1 tablespoon sugar (or sugar substitute)
2 teaspoons worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked black pepper

Rinse the chicken pieces off and pat until dry.

arrange the chicken in a shallow baking dish.

in a small bowl, combine the chicken broth, balsamic vinegar, chopped scallions, dijon mustard, minced garlic, sugar, worcestershire sauce, dry mustard and black pepper and whisk to blend well.

pour the marinade over the chicken; cover and refrigerate for at least 24 hours, turning occasionally.

preheat oven to 325° and bake for 30-40 minutes.

remove chicken from the marinade and save remaining marinade.

place the chicken on a prepared grill and cook for 5-6 minutes on each side, until tender, basting with the reserved marinade. serve immediately.