I decided to make this recipe out of Giada’s Kitchen despite it calling for a cup of balsamic vinegar. That just seems like a lot; vinegar has a strong taste and balsamic vinegar is on the expensive side.
I also had to buy ketchup. I know I sound un-American but I don’t really like ketchup and since I do the grocery shopping, we didn’t have any.
I threw the ingredients together for the sauce and heated them in a sauce pan until it thickened. The smell of the vinegar cooking was a bit overpowering.
Instead of grilling the chicken, I baked 2 chicken breasts after marinating overnight for 30 min in the oven. I had lots of sauce leftover and did the same thing a week later.
Both Pat and I really liked it and I would make this again. Making the sauce took 15 min and making it a day ahead of time made dinner the next day a snap.
Normally I find cooking relaxing and don’t mind spending 30 or 45 min at the end of the day cooking. I like to be on my feet, work with my hands and just let the day melt away but some days are too busy or stressfull and I just don’t have the time. I generally try to avoid fast food so a quick recipe is something I look for. Donna Hay’s magazine and cookbooks, which I love, have great quick recipes. I also really like Rick Bayless’s book Mexixan Everyday; I’ve made fast, and healthyrecipes from it that taste great. This recipe will definitely be part of my quick meal rotation.