Caramelized Balsamic Vinegar Chicken Whites
From:	Hope, Chicoutimi, Quebec, Canada
Comments:	Tender and juicy chicken whites, coated with an incredibly fine sauce. If desired, use chicken thighs instead of chicken breasts.
Servings:	4
Ingredients	Preparation
1/3 cup [80 mL] balsamic vinegar 1/3 cup [80 mL] soy sauce 2 garlic cloves, finely chopped 3 tablespoons [45 mL] Meaux mustard [old-fashioned mustard] Grated rind of 1 lime 1/3 cup [80 mL] brown sugar 1/3 cup [80 mL] olive oil 1 tablespoon [15 mL] freshly finely chopped thyme or 1 teaspoon [5 mL] dried thyme Freshly ground black pepper, to taste 2 chicken breasts, boned, skinned and grease removed [approximately 1 1/4 pounds / 567.5 g] Oil, for the barbecue rack Broiled asparagus tips, to serve Tomato halves, to serve Lime halves, to serve 4 fresh thyme sprigs, to decorate	Into a shallow glass dish, whip together balsamic vinegar, soy sauce, finely chopped garlic, Meaux mustard, grated lime rind, brown sugar, olive oil, freshly choped or dried thyme and freshly ground black pepper until combined. Add then turn chicken whites over to well coat chicken whites with mixture. Cover dish with plastic wrap; leave to marinate, refrigerated for 2 hours, turning chicken whites over from time to time. Covered, chicken whites could keep overnight refrigerated. Preheat oven broiler. Reserving marinade, remove chicken whites from marinade; arrange chicken whites onto the oiled rack of a baking dish. I use an approximately 9 x 13-inch [23 x 33-cm] baking pan with a wire rack and it works perfectly well. Broil chicken whites at approximately 5 inches [12,7 cm] from the heat source for approximately 7 minutes brushing chicken whites from time to time with some of reserved marinade. Turn chicken whites over; broil for approximately 7 minutes more, until golden and no longer pink inside. Meanwhile, into a small casserole, bring remaining balsamic vinegar mixture to a boil; heat together tomato and lime halves under preheated broiler for a few minutes. Lower heat and leave sauce to simmer slowly for approximately 5 minutes until reduced, almost like a sirup. Using a sharp knife, slice chicken whites sideways into thick slices. Arrange chicken slices onto 4 individual plates over broiled asparagus tips, coat with hot balsamic vinegar sauce and decorate with hot tomato and lime halves. Serve, each serving garnished with a fresh sprig of thyme.