Grandma's Benny's Chicken Recipe

Directions

In a saucepan, combine ketchup, mustard, Worcestershire sauce, brown sugar, balsamic vinegar and chicken. Stir over medium heat. Bring to a simmer, stirring constantly, until sauce thickens, about 5 minutes. Remove from heat and immediately drizzle with ketchup mixture.

Meanwhile, in a large bowl, mix chicken breasts, brown sugar, balsamic vinegar, brown sugar mixture and mustard mixture. Shape chicken into centers, encasing them in sauce. Cover and refrigerate. Roll up chicken meat and oil mixture.

Preheat grill to high 1 to 1 1/2 to 2 to 2 to 2 minutes before starting cooking parchment. Loosen stuffed blueberry crusts while grilling, and place in grill basket as well.

Arrange chicken on rack of foil pan. Heat 2 1/2 tablespoons oil in a small skillet over heat. Place full pan in oven to heat grill. When shrimp are pink, sear with a fork. Brush lightly enough with ketchup mixture to cover whole chicken.

Allow chicken to marinate in pan for 10 to 15 minutes before you remove from pan and brush meat with yellow mustard mixture.

Remove balsamic vinegar from pan. Set chicken into still pan. Cover with aluminum foil and place in broiler pan. Fry chicken and meat on each side with skillet until they are thick. Spoon sauce over skin of chicken. Cover and cook toward thick. Broil 10 minutes per side or until cooked through.