Ingredients:
4 large, boneless, skinless chicken breasts
1/2 C spicy sweet mustard (your choice)
1/2 C Heinz ketchup (my favorite)
1/2 C brown sugar
1/4 C white distilled vinegar
1 T lemon juice
Directions:
Cut chicken into equal halves. Pound or tenderize each half, one at a time in a splatter proof bag on a cutting board until it is uniformly 1/2-3/4 inch thick (this is a must).
In a bowl combine ingredients and mix until smooth. Place flattened chicken pieces in a glass baking pan or in a gallon zip lock bag. Pour sauce over chicken. Coat evenly. Let sit in fridge overnight or at least 1-2 hours before cooking. Place on hot grill to cook. Baste while cooking with remaining juice and sauces from pan or bag, both sides! Cook until juices are clear or center is no longer pink. It does not take long! Serve with summer salad or fresh from your garden veggies!
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